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Baked Trout Stuffed with Shellfish Easy Recipe.
Trout has a mild, nutty flavor and tender flesh, it is a great choice for a tasty, nutritious meal, with heart-healthy vitamins, minerals and high levels of Omega-3 fatty acids. It is low in fat and calories, with a good source of niacin (vitamin B3), vitamin B6, phosphorus and selenium, and high levels of protein and vitamin B12, just 4 ounces of trout will give 10% of the RDA for iron. It is also quick and easy to cook, as well as being very versatile.
Omega-3 fatty acids lower the risk of heart disease and heart attack, it prevents blood clots, lower blood pressure, lower 'bad' cholesterol and triglyceride levels in the blood, it may prevent colon cancer, it may help to prevent Rheumatoid arthritis. Vitamin B12 involves in making DNA, the genetic material in all cells, it helps to maintain healthy nerve cells and red blood cells. Iron is required for the formation of hemoglobin and other enzymes, it may prevent cause of anemia.
Nutrition Value for 3 oz./85g farmed Trout fillet, cooked, dry heat: 144 Calories, 20.6g Protein, 0.0g Carbohydrate, 6.1g Total Fat, 0.0g Fiber, 7.5mg Niacin, 4.2mcg Vitamin B12, 1.1mg Pantothenic acid, and 12.7mcg Selenium.
Baked Trouts Recipe - Recipe for baked trouts stuffed with scallops, shrimp, lobster meat, crab meat, and mushrooms.
Ingredients:
- 4 fresh whole trouts, cleaned (8 - 10 oz each)
- 6 scallops, finely diced
- 4 shrimps, finely diced
- 2 oz (56 g) lobster meat, finely diced
- 2 oz (56 g) crab meat, finely diced
- 4 oz (113 g) fresh mushrooms, finely diced
- Melted butter
- 2 shallots, minced
- 1/2 oz (15 mL) cognac
- Flour
- Virgin olive oil
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Serves/Makes: 4
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How to cook Baked Trout Stuffed with Shellfish:
- Place fish in salt water and let it soak for 20-30 minutes.
- Rinse each fish and pat dry with a paper towel.
- Preheat oven to 375°F (185°C)
- Delicately remove spinal bone from trouts, through the inside of each trout.
- Brown together scallops, shrimps, lobster meat, crab meat, mushroom dices and minced shallots in melted butter flambe with cognac.
- Stuff trouts with shellfish mixture.
- Using a large needle and a string, sew-up trouts.
- Flour and then brown trouts in hot oil.
- Bake trouts into an oven for 10 minutes.
- Serve along a beurre meuniere (mixture of butter, parsley and lemon juice), English-Style Roast potatoes with fresh chopped parsley, and sauteed parsnip and fine herbs.
- Excellent with a dry white wine.
Notes:
This Baked Trout Stuffed with Shellfish is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Baked Trout Stuffed with Shellfish serves/makes: 4
Main Ingredient: Rainbow Trout
Preparation Method: Baked
Cuisine: French
How to Bone a Trout:
To bone, use scissors to snip off the pelvic fin (the forward belly fin) and cut off the dorsal fin (on the back) and anal fin (the rear belly fin) with scissors or sharp knife. Using a sharp knife, remove the head by cutting in a v-shape, towards the mouth, then open the belly cavity, remove the guts from the cavity, reach inside, and cut through the tiny ribs on each side of the backbone. Pull backbone free, scraping away flesh with a sharp knife. Then gently lift out ribs with a knife.
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