Spanish Food and Cooking (Food & Drink)
Baked Trout with Rice, Tomatoes and Nuts
Page 146
Cuisine: Spanish/Portugese | Course Type: Main Courses
Recipe Reviews
friederike from Berlin,
While I was preparing the dish, I was actually quite positive - it seemed like a nice dish, and it involved little more than a few easy steps of prepping making it an ideal dish to prepare a day in advance. Unfortunately, the time needed for baking was far off - we had two small trouts of 200g instead of 500g, and had to bake them at least 10 min longer than indicated. But even worse, the filling tasted dull, and the flavours of the filling and of the earthy-tasting trout didn't combine at all. Additionally, though I really liked the idea of chopped nuts, I never knew whether I was chewing on chopped nuts or grates, so I wouldn't recommend that again for a hard-to-grate fish. We'll probably use the rest of the filling tomorrow for a bell pepper.
Edited a day later:
Not recommended for bell peppers either. I think the problem with the filling is that it combines so many so very different flavours - tomatoes, sun-dried tomatoes, rice, nuts, even ginger - what's that doing in there? - that it doesn't have a 'direction' to go to.
(edited 4th December 2012) (0) comment (0) useful
Login or register to add your own review of this recipe.