Trout with Parmesan Crust and Stuffed Tomato

Ingredients

• 2 trout (ready to cook, headless and tail removed)
• 2 tbsp lemon juice
• Salt
• black pepper (freshly ground)
• 1 bunch mixed herbs (chives, parsley, dill…)
• 2 Garlic cloves
• 1 Spring onion
• 50 g mushrooms
• 4 tbsp softened butter
• 5 Tbsp wheat bread crumbs
• 1 tbsp grated Parmesan
• 2 tsp oil
• 1 large tomato
• 4 Tbsp frozen peas
• lime zest
• 2 tsp lime juice
• Lime slice

Instructions

1. 1.

   Wash and pat dry the trout. Drizzle with lemon juice and season inside and out with salt and pepper.

2. 2.

   Wash, shake dry, and finely chop the herbs. Peel the garlic cloves.

3. 3.

   Clean and chop the mushrooms. Wash, trim, and slice the spring onion into rings. Combine onion rings and mushrooms in a bowl and squeeze the garlic over them.

4. 4.

   Add 2 Tbsp softened butter and the chopped herbs to the mushroom mixture; mix well. Season with salt and pepper. Fill the prepared trout with this mixture and secure with toothpicks.

5. 5.

   In a separate bowl, combine the bread crumbs with Parmesan.

6. 6.

   Brush the stuffed trout lightly with oil, sprinkle the crumb‑Parmesan mixture over it, and dot with remaining butter in small flakes. Bake in a preheated oven at 200 °C for about 15–20 minutes until golden.

7. 7.

   Meanwhile, wash, pat dry, and halve the tomato; scoop out the flesh with a spoon. Blanch thawed peas for 3 minutes in boiling salted water, drain, shock in ice water, and let drain. Mix peas with lime juice and zest, then fill the tomato halves.

8. 8.

   Serve the trout on plates alongside the stuffed tomatoes, garnished with lime slices.