STUFFED OCEAN TROUT WITH HERBY TOMATOES
Updated: 16 hours ago
COOKBOOK: Miele - Moisture Plus
OMG it just melted in your mouth! Just delicious and very easy to make
Trout is full of excellent source of protein such as niacin (which assists with skin and nerve functions in our body), vitamin B12 and omega fatty acids.
I have been told that the cleanest and freshest fish to eat is one that is found in deeper waters, & this one did not disappoint me!
2 trouts (approx 1k each) -cleaned and gutted
1 lemon, juice
4 large cloves of garlic, chopped 1 large red chilli, chopped
60g baby capers
1 egg yolk
2 tablespoons olive oil
2 slices of any thick white bread, cut into bite sizes
Salt & pepper
40g butter, room temp
2 handful of fresh herbs, chopped (I used basil, mint , chives & parsley)
16-20 cherry tomatoes
Wash and dry trout and set aside. Place the bread pieces in a bowl, add the garlic, chilli, egg yolk, 1 handful of fresh herbs and baby capers. Combine well. Add lemon juice. Add in a processor and chop until it resembles crumbs.
Take the trout and sprinkle salt and pepper over the top. Fill the trout with breadcrumb mixture and tie it to secure.
Add olive oil in an oven tray, place the whole fish and bake fish in moderate oven , 180C, for 12mins. Place a second handful of chopped herbs in a bowl with butter and mix well.
Remove fish from oven, leave the oven on 180C. Add the cherry tomatoes in the casserole dish, add the herbed butter along the top of the fish in seperate batches. Bake fish for a further 20mins.
When cooked, remove string and pour oven juices over the fish. Split and debone. Serve with cherry tomatoes.