Stuffed Salmon Trout with Herb Cream Cheese
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 590 kcal | (28 %) |
Ingredients
- Ingredients
- 1 Steelhead trout (about 750 grams)
- salt
- peppers
- White roll
- 1 garlic clove
- 1 onion
- 150 grams Double cream cheese (60-75% fat)
- 1 Basil
- 4 strips Danish Bacon
- white wine
- 250 grams pink button Mushroom
- 2 stalks Leeks
- 4 Tbsps cold butter
- 4 Tomatoes
Preparation steps
Rinse and pat dry fish, season with salt and pepper.
Chop bread coarsely and crumble in a food processor. Heat olive oil in a pan and saute breadcrumbs until golden. Peel and dice onion and garlic, add to breadcrumbs and saute briefly. Add cream cheese to the mixture and mix well. Chop basil (set some leave aside) and combine with the mixture. Stuff fish with the mixture.
Wrap fish into bacon, tie with a kitchen string and place in the drip pan of the oven. Bake in preheated oven at 200°C (gas mark 3, convection oven 180°C) (approximately 400°F) for about 30 minutes. After 15 minutes, add white wine to the pan.
Clean mushrooms and cut in half. Rinse leeks and cut into rings. Heat 1 tablespoon of butter in a pan and saute mushrooms and leeks for 6-8 minutes. Cut tomatoes into quarters and add to the pan, cook briefly together.
Bring fish stock to a boil in a small saucepan. Add butter and melt, whisking, season with salt and pepper. Arrange fish with vegetables on plates and drizzle with sauce. Garnish with basil and serve. If desired, serve with boiled potatoes.
