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  • Prep
    20 min
  • Total
    40 min
  • Servings
    6

Ricotta Cheese and Pesto-Stuffed Trout

Ingredients

  • 2 600 g boneless trout fillets, skin-on and scaled
  • 125 mL (1/2 cup) flat-leaf parsley, washed and spun dry
  • 125 mL (1/2 cup) basil, washed and spun dry
  • 125 mL (1/2 cup) roasted almonds
  • 1 clove garlic, minced
  • 250 mL (1 cup) Saputo Ricotta di Campagna cheese
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
  • 1 maple grilling plank, pre-soaked in water for 2 hours

Directions

  1. Preheat barbecue or oven to 400 °F (205 °C) with the rack in the top position.
  2. In a food processor, add parsley, basil, almonds, garlic, and lemon zest and juice. Pulse until ingredients are finely minced. Mix in Ricotta cheese until you achieve an even, creamy texture.
  3. Place five 25 cm strings of butcher’s twine onto a maple grilling board.
  4. Lay the first trout fillet on top of the twine and spread evenly with the Ricotta cheese mixture. Cover with the second fillet and tie together with the twine, snugly enough that the fillets stay in place and none of the filling falls out.
  5. Cook in oven or on barbecue for 15 to 20 minutes, or until the fish is cooked through and the skin becomes slightly crunchy.
  6. Let cool slightly, slice into 6 portions and serve immediately.

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