Stuffed trout

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 16
Servings 4
Time

Ingredients

  • 4
    trout, cleaned
  • HERB BUTTER
  • 125
    g
    butter
  • 45
    ml
    chopped fresh herbs
  • 30
    ml
    fresh lemon juice
  • STUFFING
  • 150
    g
    butter
  • 1
    small onion, finely chopped
  • 50
    g
    fresh mushrooms, sliced
  • 1
    bunch spinach, hard stems removed, wilted and chopped
  • 1
    lemon, juice and grated rind
  • 5
    ml
    fresh thyme
  • 50
    g
    fresh breadcrumbs
  • 45
    ml
    chopped fresh parsley
  • 55
    g
    feta cheese, crumbled
  • salt and freshly ground black pepper
 

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
 

Read more on: fish/seafood  |  microwave
 

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