Best 2 Herb Stuffed Trout Recipes
Embark on a culinary journey with our herb-stuffed trout recipes, a symphony of flavors that will tantalize your taste buds. These recipes showcase the delicate trout's natural sweetness, artfully complemented by aromatic herbs and flavorful fillings. From the classic combination of lemon and dill to the bold zest of chorizo and sun-dried tomatoes, our collection offers a diverse array of stuffing options to suit every palate. Prepare to be captivated by the crispy skin, succulent flesh, and enchanting aromas that fill your kitchen as you create these culinary masterpieces.
Check out the recipes below so you can choose the best recipe for yourself!
HERB-STUFFED BAKED TROUT
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Rub trout with olive oil, salt, and pepper. Rub the cavity of the trout with salt and stuff with parsley, sage, and dill. Make a few slits in the skin on the back of the trout and stuff with lemon slices. Place trout on a lined baking sheet.
- Bake in preheated oven until flesh flakes easily with a fork, 20 to 30 minutes. Cover with aluminum foil if top starts browning too quickly.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 4.4 g, Cholesterol 49.2 mg, Fat 12.7 g, Fiber 2 g, Protein 18.7 g, SaturatedFat 2 g, Sodium 96.2 mg, Sugar 0.2 g
HERB-STUFFED TROUT
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Dry the trout inside and out with paper towels.
- In a bowl, mix together the bread crumbs, tarragon, chives and parsley. Season and stuff into the trout cavities. Secure closed with toothpicks and place in a greased flame-proof baking dish.
- Brush with olive oil and bake for 10 minutes. Remove to a warm serving platter. Pour to a warm serving platter. Pour the wine into the baking dish and bring to boil over high heat. Scrape up the cooking juices and pour over the fish. Garnish with tarragon and serve
Nutrition Facts : @context http, Calories 897, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 37 grams, Fiber 3 grams, Protein 96 grams, SaturatedFat 8 grams, Sodium 1392 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- Choose fresh trout: Opt for trout that has a bright pink or red color and firm flesh. Avoid fish that has a dull or gray color or that smells fishy.
- Clean the trout thoroughly: Remove the gills, entrails, and any bloodline from the fish. Rinse the trout inside and out with cold water and pat it dry.
- Stuff the trout loosely: Overstuffing the trout can make it difficult to cook evenly. Pack the stuffing lightly into the cavity of the fish, leaving some room for expansion.
- Secure the stuffing: Use toothpicks or skewers to secure the stuffing in place. This will prevent the stuffing from falling out during cooking.
- Cook the trout to the proper temperature: The internal temperature of the trout should reach 145°F (63°C) when cooked. Use a meat thermometer to check the temperature of the fish before serving.
Conclusion:
Herb-stuffed trout is a delicious and elegant dish that is perfect for a special occasion. The trout is stuffed with a flavorful mixture of herbs, bread crumbs, and vegetables, and then baked or grilled until cooked through. The result is a moist and flaky fish with a crispy skin and a flavorful stuffing. This dish is sure to impress your guests and is a great way to enjoy the delicate flavor of trout.
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