Trout with Walnut and Black Olive Stuffing

One of the perks of teaching English as a second language is that I meet interesting people in all sort of lines of work.  Take Pavel and Jana for instance, they are fish farmers.  They raise fish from eggs to market size on fish farms in the Czech Republic, Poland and Australia.  English is important for conducting business on an international level.  I would have never had the pleasure of meeting them if I didn’t teach English. 

Friday night Pavel dropped by the house with two beautiful trout, fresh from his farm.  What a wonderful gift!  Saturday morning I had planned to continue repairing the roof of the barn but with these two lovely trout in my frig, I was inspired to make a special lunch.  The roof could wait until tomorrow.  The aroma of the trout was so tempting that I nearly forgot to take a photo of the plate before I devoured it.  We opened a bottle of our 2011 Sauvignon blanc to go with our fish and enjoyed a very special meal, thanks to Pavel and Jana. 

Stuffing for two fresh trout

3 slices of wholemeal bread

½ cup chopped walnuts

½ cup chopped black olives

¼ onion, chopped

¼ teaspoon thyme

¼ teaspoon basil

½ teaspoon sage

1 egg

1 tablespoon olive oil

salt and pepper to taste

Chop bread into bread crumbs in a food processor. Place the bread and remaining ingredients in a bowl and toss together well. Insert stuffing in the belly of the fish. Place in a greased baking pan. Rub salt into the flesh of the fish. Bake at 350 F (175 C) for 20 to 30 minutes. Serve with a side of your favorite vegetables.

Green beans with Garlic

Trout with Walnut Dressing