What to serve with Georgian trout with prunes?

The traditional Georgian sides are boiled rice or fried potatoes with herbs. A fresh vegetable salad with coriander and pomegranate seeds also pairs beautifully.

Can you store baked trout with prunes and for how long?

Yes, store in a sealed container in the refrigerator for up to 2 days. Reheat in the oven at 160 °C (320 °F) wrapped in foil to prevent the fish from drying out.

Can I make trout with prunes without eggs in the stuffing?

The egg acts as a binder for the stuffing. Without it, add a little extra butter or replace the egg with a spoonful of sour cream — the stuffing will hold less firmly but the flavor remains.

Why does the prune and rice stuffing leak out of the fish during baking?

Stuffing leaks when the fish is cut too deeply or the belly is not sealed tightly enough. Secure the opening with toothpicks or sew it with kitchen twine, leaving a small gap for steam to escape.

Georgia · Fish and Seafood Dishes · High protein

Trout with Prunes

Name: Trout with Prunes
Total time: 1 h 5 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 Jump to recipe★★★★★4.8· 5 reviews

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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
185d 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.