Stuffed Trout

Ingredients

• 4 trout
• carp meat
• truffles or criadillas de tierra (earthnut tubers)
• mushrooms
• about 1 quart caldo (broth)
• 2 eggs
• oil or fat

Instructions

1. Wash and clean the four trout thoroughly, then drain them well.
2. Prepare a forcemeat (albondiguilla) by combining carp meat, truffles or earthnut tubers (criadillas de tierra), and mushrooms. Stuff the body cavity of each trout with this mixture.
3. Tie the head of each trout closed to secure the stuffing.
4. Poach the stuffed trout in simmering caldo (broth) until cooked through. Remove the trout carefully and drain them well.
5. Beat the eggs, then dip each trout in the beaten egg to coat thoroughly.
6. Fry the coated trout in hot oil or manteca (lard) until they achieve a golden color on all sides.
7. Serve with tomato sauce (salsa de tomate).