Pre-heat the oven to 180C.
In a food processor combine the almonds, paprika, parsley, garlic, fennel seeds, olive oil, lemon juice and lemon zest, mix till smooth and stuff inside the trout. Wrap the trout in the leek leaves and place on a baking tray lined with baking paper.
Cook in the oven for approx. 30 minutes or until cooked.
In a saucepan add the water, rice and saffron, bring to the boil for a couple of minutes and then reduce to simmer for 15-20 minutes or until cooked, absorbing all of the water. In a large bowl mix together the rice, parsley, salt and olive oil.
Serve with cooked trout on a bed of the saffron rice.
- 2 x 600g whole trouts, cleaned and scales removed
- 2 large leeks, cleaned and layer separated
- 1 tbsp. smoked paprika
- 1 tsp. fennel seeds
- 4 garlic cloves, thinly sliced
- ½ bunch parsley
- 1 cup almonds
- 4 tbsp. extra virgin olive oil
- 2 tbsp. lemon juice
- 1 tsp lemon zest
Saffron and parsley rice
1 cup green or brown rice
2 cup water
1 tsp. saffron in 1 tbsp. of warm water
½ bunch parsley, finely chopped
2 tsp. good quality salt
2 tbsp. extra virgin olive oil