Stuffed Trout with Spinach
Deliciously fragrant, the stuffed trout emerges from the oven ready to be enjoyed. Even strict calorie counters can indulge without worry.
Ingredients
- 1 kg spinach leaves
- 4 shallots
- 1 clove garlic
- 1 piece ginger (about 4 cm)
- 200 g mushrooms
- 3 tomatoes
- 2 tbsp olive oil
- nutmeg
- Salt
- Pepper
- 1 bunch parsley
- 1 Organic lemon
- 1200 g small trout (ready to cook, 2 small trout)
Instructions
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1.
Wash the spinach thoroughly in standing water, changing the water several times. Then dry the spinach and drain it in a sieve.
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2.
Peel the shallots, garlic, and ginger. Dice two shallots into eighths and set aside. Finely dice the remaining shallots, garlic, and ginger.
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3.
Clean the mushrooms; slice about half of them into rounds and finely dice the rest.
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4.
Wash the tomatoes and cut off the stem ends in a circular shape. Quarter the tomatoes and dice them small.
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5.
Heat oil in a pot. Sauté the shallot eighths, mushroom slices, garlic, and ginger.
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6.
Add the spinach and stir until the leaves wilt. Add a pinch of nutmeg, salt, and pepper. Fold in the tomato cubes and remove from heat.
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7.
Wash the parsley, shake dry, pick off the leaves, and finely chop. Rinse the lemon hot and dry it. Grate the zest finely; halve the lemon and squeeze out the juice.
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8.
Mix lemon zest and juice, mushroom cubes, shallot cubes, and parsley in a small bowl.
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9.
Wash the trout, pat dry inside and out with paper towels. Season the inside and outside with salt and pepper. Fill with the mushroom‑parsley mixture and secure with toothpicks.
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10.
Lift the spinach from the pot and spread it in a baking dish. Place the trout on top, optionally adding any remaining filling around them. Bake in a preheated oven at 200 °C (180 °C fan, gas level 3) for about 35 minutes; after roughly 18 minutes cover with parchment paper.
