Method: Scrape the scales from the trout with sharp knife and place on a board with the gutted side downwards. Press down along the backbone to ease it away from the fish. Turn fish over and remove the backbone and any remaining bones. Use scissors to cut the backbone away from the trout near the tail and head. Remove any fins with the scissors. Rinse under the tap to wash away unwanted loose scales or bones.
Core the apples and peel and grate the apples and onion. Mix together the onion, apple, breadcrumbs and lemon juice and season with salt and pepper.
Sprinkle the inside of each fish with black pepper then fill evenly with the apple stuffing. Close the flesh of the fish around the stuffing.
Place the fish in an oven-proof dish and pour over the apple juice and orange juice. Cover with aluminium foil and bake in preheated oven at 180C or Gas Mark 4 for about 40-45 minutes. Sprinkle the chopped parsley on the top just before serving.
Serve hot with potatoes creamed with natural yogurt and any vegetables of your choice.
Ingredients: (serve 4)
4 large trout
1 large or 2 small eating apples
1 small onion
50g brown breadcrumbs
2 tbs lemon juice
Salt and freshly ground black pepper
100ml natural apple juice
2 tbs orange juice