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Nachinyonaya Forel (Stuffed Trout)



4 Servings
1 (abt 1 lb) whole trout
1 t salt
1/2 c walnut,shelled & chopped
-fine
1 t to 2 ts hot green chili
-seeded &,Minced
1 md (1/2 c) onion,chopped fine
1/4 c fresh pomegranate seeds
1/4 t cinnamon,Ground
1/8 t cloves,Ground
1 flour
3 T 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.













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