Stuffed Salmon Trout with Herb Cream Cheese

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Stuffed Salmon Trout with Herb Cream Cheese
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
590
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories590 kcal(28 %)

Ingredients

for
4
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 tablespoons cold butter
4 tomatoes
How healthy are the main ingredients?
Leeksaltgarlic cloveonionBasiltomato

Preparation steps

1.

Rinse and pat dry fish, season with salt and pepper.

2.

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. 

3.

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. 

4.

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.

5.

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.