Stuffed Trout With Chesnut Cauliflower Cream Recipe

Recipe By Slurrp

Stuffed Trout with Chestnut Cauliflower Cream is an elegant and flavorful dish that is perfect for a special occasion. The trout is stuffed with a mixture of breadcrumbs, herbs, and lemon zest, then baked until tender and flaky. The chestnut cauliflower cream is a creamy and nutty sauce that pairs perfectly with the delicate fish. Serve this dish with roasted vegetables or a side salad for a complete and satisfying meal.

4.5
16 Rating -
Rate
1hr 10minstotal
25minsPrep
45minsCook
1hr 10m.total
25m.Prep
45m.Cook
Stuffed Trout With Chesnut Cauliflower Cream
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ingredients serve

Ingredients for Stuffed Trout With Chesnut Cauliflower Cream Recipe

  • 1/2 Whole Trout, Cleaned And Scaled
  • 1/4 cup Breadcrumbs
  • 1/2 tablespoon Chopped Fresh Herbs
  • 1/4 Zest Lemon
  • As required Salt And Pepper, To Taste
  • as needed Olive Oil, For Drizzling
  • 1/4 Small Head Of Cauliflower, Cut Into Florets
  • 1/4 cup Cooked Chestnuts
  • 0.13 cup Cream
  • as needed Roasted Vegetables Or Side Salad, For Serving

Directions: Stuffed Trout With Chesnut Cauliflower Cream Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 180���C (350���F).
  • STEP 2.In a bowl, mix together the breadcrumbs, herbs, lemon zest, salt, and pepper.
  • STEP 3.Stuff the trout with the breadcrumb mixture and secure with toothpicks.
  • STEP 4.Place the stuffed trout on a baking sheet and drizzle with olive oil.
  • STEP 5.Bake for 20-25 minutes, or until the trout is cooked through and flakes easily with a fork.
  • STEP 6.Meanwhile, steam the cauliflower until tender. In a blender, puree the cauliflower and chestnuts until smooth.
  • STEP 7.Heat the cream in a saucepan and stir in the cauliflower and chestnut puree. Season with salt and pepper.
  • STEP 8.Serve the Stuffed Trout with Chestnut Cauliflower Cream and roasted vegetables or a side salad.

Cooking Tips

  • Make sure the trout is fully cleaned and scaled before stuffing.
  • You can use other herbs like parsley or dill for added flavor.
  • If you don't have chestnuts, you can substitute with roasted almonds or hazelnuts.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the trout in the oven or microwave until heated through.
  • Reheat the chestnut cauliflower cream on the stovetop, adding a splash of cream or milk to thin it out if needed.
Nutrition
value
308
calories per serving
9 g Fat17 g Protein36 g Carbs11 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    17g
  • Carbs
    36g
  • Fiber
    11g

MacroNutrients

  • Carbs
    36g
  • Protein
    17g
  • Fiber
    11g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    147mg
  • Iron
    5mg
  • Vitamin A
    297mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    109mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    81mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    112mg
  • Manganese
    2mg
  • Phosphorus
    267mg
  • Selenium
    26mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp