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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 2 fillets of trout
  • 1 clove of garlic, finely chopped
  • enough risotto rice for two
  • a splash of white wine
  • 400 ml vegetable or fish stock
  • 2 tbsps fresh pesto
  • a few fresh basil leaves to serve
for the stuffing...
  • 2 thick slices of slightly stale bread, cut into chunks
  • 2 cloves of garlic, finely chopped
  • 10 dried apricots, each cut in half
  • a small bunch of fresh basil
Apricot Stuffed Trout with a Pesto Risotto
Fresh Cornish trout, Italian style, with apricots, garlic and pesto!
Apricot Stuffed Trout with a Pesto Risotto Apricot Stuffed Trout with a Pesto Risotto

Who doesn't love a risotto... and this one is made with the addition of some lovely homemade pesto, stirred through at the end! And the icing on the cake... a beautifully fresh Cornish fillet of trout! Oily fish teams so nicely with fruit like apricots and this stuffing is so easy to make... and such a great combination of flavours.

  1. Start with a clove of garlic, finely chopped along with the rice... in a pan with a knob of butter and sautee gently for a minute or so, making sure all the rice grains are nicely covered. Add the wine, let it bubble away and then ladle in the stock, bit by bit, allowing the rice to absorb most of it before adding in the next ladle. When the rice is cooked and most of the liquid absorbed, stir in the pesto
  2. In the meantime make the stuffing, with all the ingredients in a small food processor. Blitz until you have a rough mixture... you don't want it too smooth. Pan fry in a little butter for a minute or so
  3. Finally, lay out two fillets of trout on a well greased piece of foil/baking sheet and divide the stuffing between the two. Roll each one up (securing with a skewer, if necessary) and pop under a moderate to high grill for five to seven minutes, until the fish is cooked through. Serve in individual dishes with the risotto first and the trout on top. Finish with a drizzle of virgin olive oil and a few basil leaves
Apricot Stuffed Trout with a Pesto Risotto
Fresh Cornish trout, Italian style, with apricots, garlic and pesto!

Who doesn't love a risotto... and this one is made with the addition of some lovely homemade pesto, stirred through at the end! And the icing on the cake... a beautifully fresh Cornish fillet of trout! Oily fish teams so nicely with fruit like apricots and this stuffing is so easy to make... and such a great combination of flavours.

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 2 fillets of trout
  • 1 clove of garlic, finely chopped
  • enough risotto rice for two
  • a splash of white wine
  • 400 ml vegetable or fish stock
  • 2 tbsps fresh pesto
  • a few fresh basil leaves to serve
for the stuffing...
  • 2 thick slices of slightly stale bread, cut into chunks
  • 2 cloves of garlic, finely chopped
  • 10 dried apricots, each cut in half
  • a small bunch of fresh basil
  1. Start with a clove of garlic, finely chopped along with the rice... in a pan with a knob of butter and sautee gently for a minute or so, making sure all the rice grains are nicely covered. Add the wine, let it bubble away and then ladle in the stock, bit by bit, allowing the rice to absorb most of it before adding in the next ladle. When the rice is cooked and most of the liquid absorbed, stir in the pesto
  2. In the meantime make the stuffing, with all the ingredients in a small food processor. Blitz until you have a rough mixture... you don't want it too smooth. Pan fry in a little butter for a minute or so
  3. Finally, lay out two fillets of trout on a well greased piece of foil/baking sheet and divide the stuffing between the two. Roll each one up (securing with a skewer, if necessary) and pop under a moderate to high grill for five to seven minutes, until the fish is cooked through. Serve in individual dishes with the risotto first and the trout on top. Finish with a drizzle of virgin olive oil and a few basil leaves