Georgia · Fish and Seafood Dishes · High protein

Trout with Prunes

Name: Trout with Prunes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Georgian
Ingredients: 1 large river trout; 100 g seedless prunes; 1 boiled egg; 100 g boiled rice; 1 tbsp butter; 2 tbsp vegetable oil; to taste ground black pepper, salt

Trout with prunes is an unusual and exquisite dish that combines the delicate flavor of fish and the sweetness of prunes. The prunes give the fish a slight sweetness and rich flavor.

65 min 200 kcal 4 serves Advanced💪High protein🇬🇪Georgia★★★★★4.8· 4 reviews

Ingredients

ServingsMetric

1 largeriver trout
100 gseedless prunes
1 boiled egg
100 gboiled rice
1 tbspbutter
2 tbspvegetable oil
to tasteground black pepper, salt

Note from Sergei

Sergei Martynov

“This dish is a window into the Georgian culinary tradition of pairing fruit with fish — a combination that might seem unusual at first but is absolutely sublime once you taste it. The prunes melt into a sweet, slightly tangy sauce that beautifully complements the delicate flavor of trout. In Georgian cooking, this sweet-savory balance is not an afterthought; it's the foundation. I toast walnuts and fold them in at the end for a crunchy contrast. The whole thing comes together with remarkable ease, and the result is something your guests have probably never tasted — which makes it a wonderful conversation starter at dinner.”

Soak the prunes in warm black tea for 20 minutes before cooking — this plumps them up and adds a subtle tannic depth that pairs beautifully with the trout and prevents the sauce from being cloyingly sweet.

Method

Clean the trout, gut, rinse well inside and out. Chop the boiled egg finely. Wash the prunes, pour hot water over them for 15-20 minutes, then squeeze and chop finely.
Mix rice, egg and prunes in a bowl, season with salt and pepper. Rub the fish lightly with salt inside and outside.
Melt butter and thoroughly grease the trout with it. Stuff the belly with the prepared filling, sew up with cooking thread or fasten with toothpicks.
Grease a baking tray with vegetable oil, lay the fish on it. Bake in an oven heated to 200°C for 45-50 minutes.
Remove the cooking thread or toothpicks before serving.

FAQ

Trout can be replaced with salmon, carp, pike, or zander — the fish just needs to be large enough to stuff. A small trout weighing 400–500 g is ideal for this recipe.

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Comments (1)

Sergei Martynov✍ Author
29d ago
The residual heat continues cooking the river trout for 2-3 minutes after you remove it from the pan. I pull my trout with prunes when it looks slightly underdone in the center — it finishes perfectly on the plate.