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Nachinyonaya Forel (Stuffed Trout)

fish, jewish, russian

1 (abt 1 lb) whole trout
1 teaspoon salt
1/2 cup walnut, shelled & chopped fine
1 teaspoon to 2 ts hot green chili; seeded & minced
1 medium (1/2 c) onion, chopped fine
1/4 cup fresh pomegranate seeds
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 flour
3 tablespoon corn oil

This is a dish for special occasions, w/elegant & unusual flavorings. Note that heat intensity of chili is variable & you should add just enough to suit your personal preference. 1. Rinse trout in cold water & dry. Rub w/salt inside & outside. Let stand for 1/2 hr. 2. Mix walnuts, chili, onion, pomegranate seeds, cinnamon, & cloves together. Do not squeeze pomegranate seeds, they should remain whole & firm. 3. Stuff trout. Roll it in flour. Heat oil in skillet & fry trout over moderate heat for 3 mins on each side. Drain briefly on paper towels. Serve warm or at room temp. Serve 4 w/other dishes. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

Yield: 4 servings

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