Billy’s a bit modern for the Silver Screen Suppers blog, and he’s mostly remembered as a comedian rather than an actor here in the UK.  He is known as the BIG YIN…

But he’s in Columbo, yes he is!  Hence I tried out his trout recipe for the forthcoming book.


I think I’ve been a bit spoiled lately, by all the spiced up recipes from Ottolenghi and co., where you rub a fish all over with some kind of delicious and zingy spice blend and stuff it with all manner of deliciousness.  Billy’s stuffing by contrast was a bit, well, plain.  But if it is plain food you like, you’ll like this!

We had rainbow trout…  I admit, these were from the fish counter at Sainsbury’s but I’m going to be trying the BRAND NEW FISHMONGERS in Muswell Hill very soon.  It is about 5 minutes walk from my flat.  


We had some VERY nice wine from our chums at Prohibition Wines in Muswell Hill with our fishies.  


Please note Alan Partridge advert – AHA!

Here’s Billy’s recipe:

Billy Connolly’s Stuffed Trout

2 fresh trout, preferably brown

2 peeled and chopped tomatoes

1 teaspoon fresh basil

2 teaspoons ground walnuts and almonds

2 hard-boiled eggs

1 tablespoon chopped spring onions (scallions)

Preheat oven to 180 degrees C, 350 degrees F, Gas 4.

Have the trout cleaned, or do this yourself.  Rinse and pat dry.  To make the stuffing, combine the tomatoes, basil and nuts.  The consistency is up to yourself, but I like it to be a thick, stiffish paste.  Stuff the trout with the mixture and wrap each fish in a piece of lightly greased foil.  Bake for 50 minutes.

Just before the fish is ready, mash the hard-boiled eggs with the spring onions.  Serve this with the trout.

May your tastebuds dance a wild jig!

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