A fish

Trout stuffed with nuts and cheese

Ingredients for Cooking Trout Stuffed with Nuts and Cheese

  1. Fresh gutted trout 350-400 grams
  2. Lemon 100 grams
  3. Salt to taste
  4. Cheese Edamer 30 grams
  5. Walnuts 40 grams
  6. Onion 30 grams
  7. Vegetable oil 30 milliliters
  8. Butter 50 grams
  9. Large garlic 1 clove
  10. Fresh dill 1 bunch
  11. Ground black pepper to taste
  • Main ingredients: Trout, Cheese, Nuts
  • Serving 3 servings


Kitchen stove, Wooden spatula, Frying pan - 2 pieces, Cutting board, Medium grater, Plate - 4 pieces, Knife, Saucer, Barbecue or oven, Baking tray, Pastry brush, Serving dish, Kitchen potholders, Kitchen paper towel

Cooking trout stuffed with nuts and cheese:

Step 1: prepare the nuts.

Put the walnuts in a pan and put on fire less than average. Constantly stirring with a wooden spatula, fry for 7-10 minutes until a golden crust appears. Immediately after that, turn off the burner, and set the pan aside so that the nuts do not continue to brown. Attention: if desired, nuts can be cut into smaller pieces before frying.

Step 2: prepare the garlic.

Using a knife, peel the clove of garlic from the husk and rinse slightly under running water. Then put the vegetable on a cutting board and chop finely. Shredded garlic is transferred to a clean saucer.

Step 3: prepare the dill.

Dill slightly rinse under running water, shake off excess fluid and put it on a cutting board. Using a knife, finely chop the greens and transfer to a free plate.

Step 4: prepare the cheese.

We rub the cheese on a medium grater directly on the cutting board, and after that we transfer the cheese chips to a clean plate.

Step 5: prepare the onion.

Using a knife, peel the onion from the husk and then rinse thoroughly under running water. Then put the vegetable on a cutting board and cut it into small squares. Shred finely chopped onions in a free plate.

Meanwhile, pour vegetable oil into a free pan and put on medium heat. When the oil warms up well, make the fire less than average, pour the chopped onion into the pan and add the butter. From time to time stirring, fry the onion until a soft golden color and immediately after that we turn off the burner.

Step 6: prepare the filling.

In a pan with fried onions (until it has cooled), we add ingredients such as walnuts, garlic, dill, grated cheese, as well as salt and pepper filling to taste. Using a wooden spatula, mix everything well until a homogeneous mass is formed.

Step 7: prepare the lemon.

We wash the lemon under running water and put it on a cutting board. Using a knife, cut citrus into circles and transfer to a clean plate.

Step 8: prepare the trout.

Wash gutted trout from all sides under running water and put it on a cutting board. Dry wipe the fish with paper towels to remove excess fluid. Attention: for a beautiful aesthetic appearance of the dish, you can leave the fish head. Now lightly rub the trout with salt on the outside and inside and stuff the filling, and also spread the lemon circles inside the carcass.

Step 9: Cook trout stuffed with nuts and cheese.

Stuffed trout can be prepared in two ways. The first option is to bake fish on the grill. To do this, grease the lattice with vegetable oil using a pastry brush and put the trout on it. Bake the dish for 15-20 minutes on both sides until golden brown.
The second method is just as simple. Grease a baking sheet with vegetable oil, using a pastry brush, and put in the oven bake trout for the same time at a temperature 160 ° -180 ° C. The fish should be covered with a delicate golden crust. After the allotted time, we transfer the baked fish to a serving dish and we hasten to treat friends and relatives.

Step 10: serve trout stuffed with nuts and cheese.

Trout stuffed with nuts and cheese can be garnished with sprigs of dill and lemon slices before serving. As a garnish for fish, mashed potatoes, boiled rice, salads from fresh vegetables, and corn on skewers are perfect (this is if you decide to cook trout on the grill, then you can take the opportunity and fry the corn there) .
Good appetite!

Recipe Tips:

- For cooking, it is best to use fresh fish. If the trout is frozen, then it is necessary that it defrosts itself to room temperature. Never defrost it under running hot water or in the microwave.

- If you are worried that the filling may fall out during the baking process, then dress the trout with a special thread or fasten the abdomen with toothpicks.

- Instead of walnuts, you can add any other nuts to your taste in the filling.