Stuffed Trout

Pan-fried whole trout stuffed with a flavorful mixture of mushrooms, breadcrumbs, lemon zest, mint, and toasted flaked almonds.

Dinner Fish Seafood Main Course Nutty

Estimated Nutrition

Calories

821.2

kcal / serving

1642.4 kcal total

Carbs

32.7g

per serving

65.4 g total

Fat

51.3g

per serving

102.6 g total

Protein

59.1g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Two tablespoons

Fruits

piece

Lemon

Zest only

GrainsCereals

Breadcrumb

NutsSeeds

clove

Garlic

Finely chopped

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

Mint

Fresh, finely chopped

Almond

Flaked

OilsFats

Olive Oil

One tablespoon

Seafood

piece

Brown Trout

Scaled, gutted, and cleaned

Vegetables

piece

Onion

Finely chopped

100

Button Mushroom

Sliced

Method

Heat oil in a clean pan and fry the trout for 6 minutes on each side until cooked.

Secure the trout flesh with soaked cocktail sticks.

Stuff the cavity of each trout with the mixture and wrap the flesh around to seal.

Heat the butter in a pan over a medium heat.

Serve the trout on plates, accompanied by chips if desired.

Mix the mushroom mixture with breadcrumbs, lemon zest, mint, and almonds in a bowl.

Drain the mixture through a sieve and press lightly to remove excess moisture.

Fry the onion, garlic, and mushrooms for 4 minutes until the onion is soft and season well.