Title: Nachinyonaya Forel (Stuffed Trout)
Categories: Fish Jewish Sephardic Georgian Pileggi
Yield: 4 Servings

1		(abt 1 lb) whole trout
1	ts	Salt
1/2	c	Walnut, shelled & chopped fine
1	ts	To 2 ts hot green chili; seeded & minced
1	md	(1/2 c) onion, chopped fine
1/4	c	Fresh pomegranate seeds
1/4	ts	Ground cinnamon
1/8	ts	Ground cloves
		Flour
3	tb	Corn oil

This is a dish for special occasions, w/elegant & unusual flavorings. Note that heat intensity of chili is variable & you should add just enough to suit your personal preference.

1. Rinse trout in cold water & dry. Rub w/salt inside & outside. Let stand for 1/2 hr. 2. Mix walnuts, chili, onion, pomegranate seeds, cinnamon, & cloves together. Do not squeeze pomegranate seeds, they should remain whole & firm. 3. Stuff trout. Roll it in flour. Heat oil in skillet & fry trout over moderate heat for 3 mins on each side. Drain briefly on paper towels. Serve warm or at room temp. Serve 4 w/other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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