Trout stuffed with rice and cucumber

STUFFED TROUT 07969 and cucumber RICE INGREDIENTS for 4 PEOPLE 2 small cucumbers, 150 g of butter plus to anoint the dish, 2 eggs, 2 onions, 150 g of cooked rice, 2 tablespoons chopped parsley, 2 tablespoons chopped chives 2 tablespoons Creme Fraiche, salmon trout from 4 200 g each, 4 tbsp breadcrumbs, salt, pepper.

Peel and grate the cucumbers; in a bowl, sprinkle them with a teaspoon of salt, stir and leave to macerate for 15 minutes to cool.

Drain and pressatele in my hands, so as to extract as much water.

Preheat oven to 200 degrees and butter a gratin dish.

Shelled hard-boiled eggs and chopped with the help of a fork; Peel and chop the onion.

In a saucepan then soften the onions and cucumbers for 5 minutes in 50 g of butter is hot, pour into a bowl, add the chopped egg, rice, parsley, chives and Crème Fraiche; Add salt, pepper and stir carefully.

Filled with this mixture clean and stow 'em trout with wooden skewers to prevent leakage of the filling.

Place the trout in a buttered baking dish, sprinkle them with some breadcrumbs and add the rest of the butter into pieces.

Cook for 35-40 minutes in hot oven.

Serve each trout in an individual dish, remove the wooden skewers and garnish to taste.