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Debone a trout

Deboning trout is not for the faint hearted, we demonstrate the correct way to debone a whole trout and serve it spice-rubbed and stuffed.

Follow the steps and you'll get it right the first time. For the text version of this recipe (which you can add to your online recipe book), click the link: spice-rubbed and stuffed whole roasted trout

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Recipe by:	Abigail Donnelly
Serves:	4
Allergens:	Wheat free / Gluten free
Dietary considerations:	Low carb
Category:	Easy
Prep time:	15 minutes
Cooking time:	5 minutes
Ingredients: 1 T olive oil 400 g side lightly smoked salmon trout For the dressing, combine: ¼ cup soya sauce 1 fresh chilli, chopped 1 x 5 cm piece ginger, grated 1 clove garlic, crushed ¼ cup mint 50 g gooseberries, halved 1 ripe avocado, sliced
Cooking instructions: Place a pan over a high heat and add the olive oil. When hot, add the salmon trout, skin side down, and fry for 1 minute. Turn and fry on the other side until just crisp and golden in colour. Remove from the heat. Spoon the dressing over the salmon while it is still hot and serve immediately. Per serving: 2438.5 kJ, 55.6 g protein, 31.9 g fat, 15.2 g carbs
Wine: Ken Forrester Chenin Blanc 2009

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If you enjoy this you may want to try:

How to:

Debone a trout

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