Ingredients: 2 ea trout. 1 c white wine. 1/2 c cherry-plum. 3 tb chopped tarragon. 4 ea shallot. 1 ea pomegranate (flesh and juice). 10 ea black pepper peas. salt. ground pepper Directions:Clean trout, not cutting the stomach completely. Grease with salt and pepper.Mince cherry-plums, pomegranate, onion and tarragon and fill the fish. The rest of the filling can be served as salad.Stew the trout in wine on low heat for 10-15 minutes. http://www.russianfoods.com |