Barbecued Trout With Pine Nut Filling
|For pinenut filling|
|Bacon rashers||2 , chopped|
|Pine nuts||1⁄4 Cup (4 tbs)|
|Chopped chives||2 Tablespoon|
|Shallots||3 , chopped|
|Stale breadcrumbs||2 Cup (32 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
Trim fins from cleaned fish.
Open fish out as flat as possible, skin side up.
Run rolling pin firmly down backbone, starting from tail.
Turn trout over, with a sharp knife cut through backbone at each end of fish.
Gently lever backbone out, remove any remaining bones.
Fill cavity of fish with Pinenut Filling.' Place each trout on greased sheet of aluminium foil.
Slice gherkins into fine strips; sprinkle over trout.
Fold aluminium foil over top and seal ends completely.
Barbecue until fish are tender.
Pinenut Filling: Fry bacon until crisp, add pinenuts, fry a minute more; drain.
Stir in remaining ingredients.