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 Trout with Pear "Full Belly" Recipe
Baked trout with pears and nuts will decorate the festive table and gray everyday life. Pear notes and nutty crumbs will complement the delicate taste of trout and will not leave indifferent even the most discerning gourmets!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Ecuadorian Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Ecuadorian Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Wash the pear and cut it into small pieces.
    Wash the pear and cut it into small pieces.
  2. Fry the nuts and peel them.
    Fry the nuts and peel them.
  3. Caramelize the pear with honey in a pan.
    Caramelize the pear with honey in a pan.
  4. Chop the nuts and mix with the pears.
    Chop the nuts and mix with the pears.
  5. Clean the trout, remove the bones and, if possible, the spine. Salt the trout, sprinkle with spices, and brush with mustard.
    Clean the trout, remove the bones and, if possible, the spine. Salt the trout, sprinkle with spices, and brush with mustard.
  6. Fill the trout with pears and nuts.
    Fill the trout with pears and nuts.
  7. Cut the lemon. Tie the trout with a thread, put lemon slices on the sides under the thread.
    Cut the lemon. Tie the trout with a thread, put lemon slices on the sides under the thread.
  8. Put the fish in a greased form, belly up. Bake the trout in the oven for 30 minutes. Remove the fish thread, cut into pieces and serve with garnish and vegetables.
    Put the fish in a greased form, belly up. Bake the trout in the oven for 30 minutes. Remove the fish thread, cut into pieces and serve with garnish and vegetables.
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