Quinoa Stuffed Trout Fillets
Wheat, gluten, corn, soya, nightshade, dairy, egg & nut free

Serves 6

Quinoa is the delicious gluten/wheat-free and highly nutritious South American seed. The protein in quinoa
contains all of the eight essential amino acids – making it a ‘complete protein’. It is slightly fiddly rolling up the fillets
with the stuffing – but the result is worth the effort!

150g quinoa grains
(obtainable in some supermarkets and
most health-food stores)
700ml gluten/wheat-free fish or vegetable stock
grated rind of one large lemon and one large lime
a large handful of flat-leaf parsley
sea salt and freshly ground black pepper
6 rainbow trout, filleted
200ml dry white wine

Heat the oven to 170C/325F/Gas mark 3.
In a small pan simmer the quinoa in the stock for 10–15
minutes or until it is soft but not mushy. Add the lemon and lime rind and the parsley. Taste and add salt and pepper if it needs it – the stock may already be well seasoned.
Lay the trout fillets out on a board and cut in half, lengthways.
Put a spoonful of the stuffing at one end of each fillet and roll it as neatly as you can. Lay the fillets side by side in an ovenproof dish, sprinkle over any stuffing that remains and pour over the white wine.
Cover the dish and bake for 35–45 minutes or until the fish is cooked.
Serve with a green vegetable or salad.

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