Ingredients

Method

• 250 g Woolworths Patagonia heads and tubes, stuffed
• 125 g Woolworths Spanish-style rice
• 50 g plain South African feta
• 20 g fresh parsley, chopped
• 2 T butter
• 2 T oil
• 450 g Woolworths blanched prawns with garlic butter
• 900 g Woolworths lemon & garlic whole stuffed trout
• 2 lemons, for serving
• 1 head garlic, sliced, sautéed, for serving
• 7 g organum, for serving
• 5 g dill, for serving

Method

Ingredients

1. Mix the rice, feta and chopped parsley in a bowl. Stuff each Patagonia tube with 2 T and then secure them with a toothpick.

2. Heat the butter and oil in a pan over medium heat and cook according to packaging.

3. Cook the trout and prawns according to packaging.

4. To serve: top with lemons, sautéed garlic, organum, and dill.

Photography: Sadiqah Assur-Ismael
Production: Brita du Plessis
Food assistant: Josh van Zyl

Find more fish recipes here.

Established in 1986, long-time Woolworths supplier Three Streams Smokehouse is committed to responsibly producing the highest quality farmed rainbow trout. In 2004, the company grew to include Katse Fish Farms, which farms trout sustainably in the Lesotho Highlands. Today, it has become one of the first Woolworths suppliers to set its own approved science-based, net-zero carbon emissions target. All the trout supplied to Woolworths undergoes rigorous food safety testing and grading to ensure it reaches your table at peak quality.

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