Nachinyonaya Forel (Stuffed Trout) is a traditional Georgian recipe for a classic dish of trout stuffed with a mix of walnuts, chillies, onions, pomegranate seeds and spices that's typically served for special occasions. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Stuffed Trout (Nachinyonaya Forel).
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This is a classic dish that is usually reserved for special occasions. Note that you should adjust the heat of the chillies to suit your own tastes.
Ingredients:
1 whole trout (about 400g)
2 rashers of bacon, stretched
1 tsp salt
75g walnuts, shelled and finely chopped
1 tsp to 2 tsp hot green chilli, minced
1 medium onion, finely chopped
4 tbsp fresh pomegranate seeds
1/4 tsp ground cinnamon
1/8 tsp ground cloves
plain flour
3 tbsp corn oil
Method:
Rinse the trout under cold water then dry thoroughly before rubbing both inside and outside with the salt. Set aside to marinate for 30 minutes.
In the meantime, mix the walnuts, chilli, onion, pomegranate seeds, cinamon and cloves together in a small bowl. Be careful not to squeeze the pomegranate seeds, as they should remain whole. When the trout has marinated for 30 minutes use this mixture to stuff the fish. Wrap the trout in the bacon (this adds flavour and helps keep in the stuffing).
Roll the trout in just enough flour to coat then heat oil in a large heavy-based frying pan over moderate heat. Add the fish and fry for about 6 minutes on each side, or until cooked through and the skin has crisped.
Drain briefly on paper towels then serve warm as the centrepiece of a dinner.
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