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EatSmarter exclusive recipe

Stuffed Lake Trout

with Spinach

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Stuffed Lake Trout
318
calories
Calories

Stuffed Lake Trout - As appealing to the eye as the palate

0
Print
easy
Difficulty
35 min.
Preparation
ready in 1 hr 10 min.
Ready in
Nutritions
1 serving contains
Fat11 g
Saturated Fat Acids2 g
Protein45 g
Roughage10 g
Sugar added0 g
Calorie318
Carbohydrates/g7
Bread exchange unit0.5
Cholesterol/mg103
Uric acid/mg744
Vitamin A/mg2.3
Vitamin D/μg34
Vitamin E/mg8.5
Vitamin B₁/mg0.3
Vitamin B₂/mg0.7
Niacin/mg16.4
Vitamin B₆/mg0.8
Folate/μg159
Pantothenic acid/mg3.9
Biotin/μg29.5
Vitamin B₁₂/μg7.5
Vitamin C/mg100
Potassium/mg1,900
Calcium/mg432
Magnesium/mg169
Iron/mg11.8
Iodine/μg50
Zinc/mg3.9
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
2 ⅕ pounds
4
1
1 piece
fresh Ginger root (about 4 cm)
7 ounces
3
2 tablespoons
1 bunch
1
2
small Steelhead trout (ready to cook, about 600 grams)
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Preparation

Kitchen utensils

1 Tablespoon, 1 Teaspoon, 1 Bowl, 1 large Sieve, 1 Cutting board, 1 Small knife, 1 Large knife, 1 Paper towel, 1 Parchment paper, 1 Peeler, 1 large Pot, 1 Wooden spoon, 1 Fine grater, 1 Citrus juicer, 1 Toothpick, 1 Slotted spoon, 1 large rectangular Casserole dish

Preparation steps

Step 1/10
Stuffed Lake Trout preparation step 1

Rinse spinach thoroughly, then trim stems and drain.

Step 2/10
Stuffed Lake Trout preparation step 2

Peel shallots, garlic and ginger. Cut shallots into 8 pieces each and set aside 2 shallot pieces. Finely dice remaining shallots and the garlic and ginger.

Step 3/10
Stuffed Lake Trout preparation step 3

Clean mushrooms, cut about half of them into slices and finely dice the rest.

Step 4/10
Stuffed Lake Trout preparation step 4

Rinse and dry tomatoes and cut out stem. Cut tomatoes into quarters and dice finely.

Step 5/10
Stuffed Lake Trout preparation step 5

Heat oil in a pot. Add shallot eighths, sliced ​​mushrooms, garlic and ginger.

Step 6/10
Stuffed Lake Trout preparation step 6

Add spinach and sauté, stirring, until wiltedr. Season with freshly grated nutmeg, salt and pepper. Fold in diced tomatoes and remove the pan from the heat.

Step 7/10
Stuffed Lake Trout preparation step 7

Rinse the parsley, shake dry, pluck off the leaves and chop finely. Rinse lemon in hot water and wipe dry. Finely grate the zest. Cut lemon in half and squeeze juice.

Step 8/10
Stuffed Lake Trout preparation step 8

Mix lemon zest and juice, diced mushrooms and shallots and the parsley in a small bowl.

Step 9/10
Stuffed Lake Trout preparation step 9

Rinse trout and pat dry with paper towels inside and out. Season with salt and pepper. Fill with mushroom mixture and seal fish with toothpicks.

Step 10/10
Stuffed Lake Trout preparation step 10

Lift spinach from the pan and spread in a baking dish. Lay trout on top and place any remaining filling around fish. Bake, covered with parchment paper, in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for about 35 minutes, then uncover and bake for approximately 18 minutes more. Serve immediately.

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