Chestnut trout: autumnal recipe to make at home
If we talk about the trout it is quite likely that the first ones that come to your head are the popular ones sweet potato trout, that wonderful dessert par excellence of meals, dinners and even snacks on Christmas days. But it is true that there are other equally well-known options, such as, for example, the angel hair trout.
In any case, there is no doubt that we are faced with a typical and traditional sweet that invites a wide variety of fillings: there are plantains, chocolate, pumpkin, almonds ... 
But if there is an excellent and completely different and unique option to enjoy during the most autumnal days of the year, those are the chestnut trout, that allow us to enjoy the crunchy and characteristic texture of the trout dough, with a truly autumnal filling.
As you surely know, trout are masses (usually flour or using directly the typical wafers used for making dumplings), that are filled with different sweet ingredients. They are tremendously common and popular in the Canary Islands, from where they have "traveled" to reach very diverse countries, where they are also usually made.
In the Canary Islands, for example, it is very common to prepare and enjoy especially during the months of November and December, thus becoming a typical traditional sweets typical of autumn and winter, and more especially Christmas.
On this occasion we propose a wonderful autumn recipe, ideal to enjoy during the cold autumn afternoons. Some exquisite trout chestnuts, to accompany a wonderful cup of coffee or hot tea, or even an herbal liqueur to help us warm up during these days (remember that alcohol must always be consumed in moderation).
Chestnut trout recipe
As you can see, the elaboration of these trout is really easy and simple. With the difference that, for example, instead of using sweet potatoes for its preparation we will opt for chestnuts (the dry fruit par excellence of autumn). It will take you about 1 hour to prepare them, and about 30 minutes to cook them.
Main ingredients:
- 1 kg. of chestnuts
- 1 spoon of sugar
- 1 tablespoon star anise
- 1 cinnamon stick
- 200 ml. milk
- Water
- 1 pack of wafers (for dumplings)
- Soft olive oil
- Powdered sugar
Preparation of chestnut trout:
- First we must peel the chestnuts, something complicated if we try to make them when they are raw. That's why we're going to start cooking them. For this we make a small cut in each chestnut with the help of a sharp knife. Put water in a saucepan and put the chestnuts to boil for at least 10 minutes.
- After this time remove the chestnuts little by little, and with the help of the same sharp knife, peel the chestnuts removing the hard outer skin and the thin skin inside. The chestnut should be completely clean.
- Now put the peeled and clean chestnuts in a saucepan, cover them with milk and bring to a boil. Add a cinnamon stick and let the chestnuts cook for 15 minutes.
- Then, with the help of a blender, crush the chestnuts together with the milk. You must obtain a thick texture, so that when forming the trout and putting the filling it does not come out.
- Ready! You already have your chestnut puree ready. Now we are going to proceed to elaborate the trout proper.
- Now open each wafer carefully, wet the circle of the wafer with a little water with the help of the index finger and refill it one by one with the chestnut puree. Do not fill them much so that later you can close them well without the filling coming out. Once filled, close them with the help of a fork, applying a little force on the edge of the wafer (this way you will be able to close the dough, and on the other hand you will give it the typical trout shape).
- Put plenty of soft olive oil in a pan and when it is hot, fry the stuffed trout carefully, browning them on both sides. Once ready, drain the oil well.
- To finish, sprinkle some icing sugar on top. Lists !.
