Name: Stuffed trout
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4.00 trout yellowtail or mackerel; 125.00 g butter; 45.00 ml fresh herbs chopped; 30.00 ml lemon juice fresh; 150.00 g butter; 1.00 onion small, chopped; 50.00 g mushrooms sliced; 1.00 spinach chopped; 1.00 lemon zest and juice; 5.00 ml fresh thyme; 50.00 g breadcrumbs fresh; 45.00 ml fresh parsley chopped; 55.00 g feta cheese crumbled; sea salt and freshly ground black pepper

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Ingredients (14)

4.00

trout — yellowtail or mackerel

HERB BUTTER

125.00 g	butter
45.00 ml	fresh herbs — chopped
30.00 ml	lemon juice — fresh

STUFFING

150.00 g	butter
1.00	onion — small, chopped
50.00 g	mushrooms — sliced
1.00	spinach — chopped
1.00	lemon — zest and juice
5.00 ml	fresh thyme
50.00 g	breadcrumbs — fresh
45.00 ml	fresh parsley — chopped
55.00 g	feta cheese — crumbled
	sea salt and freshly ground black pepper

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Method:

1. HERB BUTTER: Beat butter, herbs and lemon juice together. Form into a sausage in foil and chill until ready to serve. Slice and serve on hot trout.
2. STUFFING: Place 50 g butter in a medium bowl and microwave on HIGH for 45 seconds, or until the butter melts. Stir in the onion, mushrooms, spinach, lemon juice and thyme. Cover with cling film, pulling back one corner to allow the steam to escape, and microwave on HIGH for 5 to 7 minutes until the onion softens. Sir in the breadcrumbs, parsley, lemon rind, feta cheese, salt and pepper. Mix well.
3. Fill each trout (about 250 g each) with the stuffing, without overfilling. Place the trout side by side in a large ovenproof dish. Cover tails of fish with aluminium foil to shield and prevent from overcooking.
4. Cover dish with cling film, pulling back one corner to allow steam to escape, and microwave on HIGH for 8 to 10 minutes, turning the trout over halfway through the cooking time. Leave to stand for 5 minutes before serving.
Serves 4