112
Trout stuffed with citrus bulghur wheat
Serves 4
Ingredients:
4 whole trout (approx 225 g or 8
oz each), cleaned
100 g (3
1
/
2
oz) bulghur wheat
25 g (1 oz) butter
1 tbsp olive oil
2 rashers smoked bacon, finely
chopped
1 leek, finely chopped
50 g (2 oz) mushrooms, finely
diced
1 orange or grapefruit, peeled,
segmented and chopped
25 g (1 oz) pine nuts
2 tbsp fresh coriander, finely
chopped
Method:
1. Place the bulghur wheat into a solid container
and cover with 1 cm of boiling water. Steam
for 10 minutes at 100°C until cooked. Stir in
the butter and season with salt and pepper.
2. Meanwhile heat the olive oil and butter in a
frying pan and fry the bacon and leek for 5
minutes. Add the mushrooms and sauté for a
further 2 minutes. Add the bacon, leeks,
mushrooms, orange or grapefruit, pine nuts
and coriander to the bulghur wheat.
3. Divide the mixture into four, and stuff the
cavity of each trout. Place the trout into
perforated containers. Season with salt and
pepper and steam at 95°C for 5 minutes.
4. Serve with lemon or garlic mayonnaise.
Tip
Bulghur wheat
is a pre-cooked
cracked wheat with high levels of
protein and vitamin B.
Rice can be used as an alternative to
bulghur wheat.
