This dish is excellent served with a salad of fresh orange slices, radishes, and red onion. Sprinkle the salad with lemon juice and olive oil. Steamed cauliflower or green beans are nice complements to the salad, as is French bread or couscous pilaf. And, of course, remember to serve olives!
SERVES: 4
INGREDIENTS:
STUFFING
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup minced shallots or onion
- 2/3 cup bread crumbs
- 1 tablespoon lemon juice
- 1 to 2 tablespoons chopped fresh cilantro or parsley
- 1/2 teaspoon salt
TAHINI SAUCE
- 1/2 cup tahini
- 1/4 cup plus I tablespoon buttermilk or yogurt
- 1/2 teaspoon dried coriander
- 3 tablespoons lemon juice, or to taste
- 3 tablespoons orange juice
- cold water if needed
- 1 to 2 teaspoons chopped fresh mint
- 2 pinches of cayenne
- 1/2 teaspoon salt
NORTH AFRICAN STUFFED TROUT
- 3 tablespoons oil or clarified butter
- 4 cleaned rainbow trout
- flour for rolling fish
INSTRUCTIONS:
STUFFING
- Saute the garlic and shallots or onions in 4 tablespoons olive oil for a few minutes.
- In a bowl, mix together the sauteed shallots and garlic with the rest of the ingredients. Salt to taste. Set aside.
TAHINI SAUCE
- Whisk all of the sauce ingredients together until they are very smooth and creamy. Since tahini brands differ, you may need to add water to acquire a nice sauce consistency. If the tahini is lumpy, you may want to use a blender or food processor.
- Set aside and chill for approximately 15 minutes. After chilling, the sauce will most likely thicken. Add more water if you need to thin the sauce.
NORTH AFRICAN STUFFED TROUT
- Clean the trout and pat dry. Roll in flour.
- Divide the stuffing into 4 equal portions. Fill each stomach cavity of the trout with the stuffing.
- Carefully saute the trout in a large saute pan over medium heat in butter or oil until golden brown. This will take approximately 5 to 6 minutes on each side, depending on size of trout.
- Serve immediately with tahini sauce.
