The Exotic Kitchens of Peru/Copeland Marks 1999

Stuffed Trout (Trucha Rellena)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 teaspoon salt 1/8 teaspoon pepper a 1-pound whole fresh trout, cleaned, head and tail included
3 or 4 little-finger-sized pieces queso fresco or Feta cheese 3 or 4 little-finger-sized pieces boiled ham 2 tablespoons flour
1 egg, beaten 3 tablespoons plain dry bread crumbs 1/4 cup corn oil



1 Salt and pepper the inside of the trout. Add the pieces of cheese and ham, enough to fill the cavity. Press to close.
2 Dredge the trout in the flour, then dip it into the egg, coating it on all around. Roll in the bread crumbs.
3 Heat the oil in a large skillet and fry the trout over moderate heat for about 4 minutes on each side. Drain on paper towels.
4 Serve warm, with crips French fries.

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