Truite de Mer

Written by: Margaux Cintrano RECIPE FOR FRENCH STYLE HAM & ALMOND STUFFED TROUT:

Whole wild fresh trout ( or Sea Bass )

Evoo ( extra virgin olive oil from Provençe or Tarragona, or Girona Cataluyna )

Fresh Chive snipped

Sea salt & freshly ground pepper to taste

French Ham ( can substitute Chanterelles, mushrooms )

Shelled almonds & 1 LEMON RIPE

2 OR 3 RED PLUMP, RIPE TOMATOES ( I USED PEAR SHAPED ) DICED FINELY; SEEDED

1 PINCH OF SUGAR

White wine; either a French Burgundy ( Borgoña )

Provençal fresh or dry Herbs: orégano, spear-mint, mejoram, Rosemary, thyme & Parsley


MINCED GARLIC ( 2 OR 3 CLOVES FOR DELICATE )

SHALLOTS, ONION OF CHOICE AND / OR LEEK DICED FINELY

1) HAVE FISH MONGER, LEAVE FISH WHOLE, AND SLICE 1 SIDE OPEN TO STUFF

2) IN A LARGE BOWL; MINCE FINELY: the onion of choice, the garlic, the fresh herbs, the ham, the Chanterelles mushrooms, a pinch of sugar and the tomatoes seeded ( & if you wish peel them too ) & THE WHOLE TINY ALMONDS ( DO NOT CHOP THEM )

3) COMBINE THE MIXTURE AND STUFF THE FISH WITH YOUR FINGERS AS U SEE IN THE PHOTO 2 & DRIZZLE WITH LEMON JUICE EVENLY ON ALL FISH

4) place THE WHITE WINE in CLAY CROCKERY OR WHAT WE CALL A TIELLA IN ITALIAN OR CAZUELA IN SPANISH ...

5) DRIZZLE THE BOTH SIDES OF FISH WITH EVOO AND SEA SALT AND FRESHLY GROUND PEP SPRINKLE

6) BAKE IN OVEN, 160 DEGREES CENTIG FOR 25 TO 30 MINS. AND THEN, LOWER TO 160 CENTIG AND LET FISH / OR 180 CENTIG FOR 20 MINS. / DEPENDING ON HOW U PREFER YOUR FISH --- WE LIKE BELOW TEMPERATURE

EASY AS A, B, C AND WONDERFUL ...