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How to:

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
Dietary considerations:	Low carb / Fat conscious / Dairy free
Category:	Easy
Ingredients: 1 x 800 g skinned fillet of lightly smoked salmon ½ cup breadcrumbs 1 fresh chopped chilli 2 cloves garlic 1 x 5 cm piece ginger Juice of 1 or 2 limes 1 t sesame oil ½ t rice-wine vinegar 1 T olive oil 2 ripe avocados Juice of 1 lemon ¼ cup chopped coriander
Cooking instructions: Preheat the oven to 180°C. Cut skinned fillet of lightly smoked salmon trout into chunks and place in a blender. Add breadcrumbs, fresh chopped chilli, cloves garlic and piece ginger, grated, and blend well. Add the juice of limes, sesame oil and rice-wine vinegar and season to taste, and blend again. Remove from the blender, mould into fish cakes and refrigerate for 10 minutes. Heat olive oil in a hot pan, then fry the fish cakes on each side until golden. Remove and finish cooking in the oven for 5 minutes. Crush ripe avocados with the juice of 1 lemon and chopped coriander. Season and serve with the warm fish cakes.

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If you enjoy this you may want to try:

How to:

Debone a trout

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