Filled and Tied-Up Trout

'Trote ripiene e legate' is the Italian name for Gennaro Contaldo's fresh trout stuffed with nuts, anchovies, mint and capers
By Gennaro Contaldo
Filled and Tied-Up Trout
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 35 minutes
  • Effort: medium


  • 4 whole trout, scaled
  • 50 g hazelnuts
  • 50 g almonds
  • 50 g pine kernels
  • 8 tinned anchovy fillets, in oil, drained
  • 1 clove garlic, finely chopped
  • tbsp capers, in brine drained
  • 2 eggs, beaten
  • 50 g grissini
  • handfuls fresh mint, finely chopped
  • 80 g parmesan, grated
  • 1 lemon, zest only, grated
  • salt and black pepper
  • 100 g butter
  • boiled new potatoes, to serve
  • green salad, to serve


1. With a small pointed knife, make a little incision under each trout's head and slit to the bottom of its belly. Remove and discard the guts and gills. Wash the fish well and dry inside and out. Set aside.

2. Place the hazelnuts, almonds, pine nuts, anchovies, garlic and capers in a food processor and whiz until the mixture is finely chopped and well combined.

3. Transfer the nut mixture to a bowl and stir in the beaten eggs, crushed grissini, mint, Parmesan, lemon zest, and some salt and pepper. You should have a paste-like consistency; if it appears a little wet, add some more crushed grissini.

4. Place the fish on a chopping board and fill the cavities with the paste. Using the raffia or kitchen string, tie each fish in three places to help maintain the shape while cooking.

5. Heat the butter in a frying pan large enough to fit all 4 trout; alternatively, divide the butter between 2 medium-sized frying pans. When the butter has melted, add the fish and fry for 3-5 minutes on each side, or until just cooked through.

6. Serve the trout immediately with boiled new potatoes and a green salad.

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