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🍽️ Stuffed Salmon Trout with Spinach and Mushroom Filling

318 kcal · 30 min · 4 servings

Ingredients

• 1 kg spinach
• 4 shallots
• 1 clove of garlic
• 1 piece ginger (approx. 4 cm)
• 200 g mushrooms
• 3 tomatoes
• 2 tbsp olive oil
• nutmeg
• salt
• pepper
• 1 bunch parsley
• 1 organic lemon
• 1200 g small salmon trout (ready for cooking, 2 small salmon trout)

Instructions

1. 1. Wash the spinach thoroughly in a bowl of cold water.
2. 2. Change the washing water several times to remove dirt.
3. 3. Remove the tough stems from the spinach.
4. 4. Let the spinach drain well in a colander.
5. 5. Peel the shallots, garlic, and ginger.
6. 6. Cut two shallots into eighths and set them aside.
7. 7. Finely dice the remaining shallots, garlic, and ginger.
8. 8. Clean the mushrooms of any dirt.
9. 9. Slice about half of the mushrooms.
10. 10. Finely dice the remaining half of the mushrooms.
11. 11. Wash the tomatoes under running water.
12. 12. Cut out the green stem areas of the tomatoes in a circle.
13. 13. Quarter the tomatoes.
14. 14. Dice the tomato pieces finely.
15. 15. Heat oil in a pot over medium heat.
16. 16. Add the eight shallot pieces to the pot.
17. 17. Add the mushroom slices.
18. 18. Add the finely diced shallots, garlic, and ginger.
19. 19. Sauté the vegetables until translucent.
20. 20. Add the drained spinach to the vegetables.
21. 21. Stir everything until the spinach wilts.
22. 22. Grate some fresh nutmeg into the mixture.
23. 23. Season the mixture with salt and pepper.
24. 24. Fold in the diced tomatoes.
25. 25. Remove the pot from the heat.
26. 26. Wash the parsley.
27. 27. Shake the parsley dry.
28. 28. Pluck the parsley leaves from the stems.
29. 29. Finely chop the parsley leaves.
30. 30. Rinse the lemon under hot water.
31. 31. Dry the lemon.
32. 32. Finely grate the lemon zest.
33. 33. Cut the lemon in half.
34. 34. Squeeze the juice from the lemon.
35. 35. Place the lemon zest in a small bowl.
36. 36. Add the lemon juice.
37. 37. Add the finely diced mushrooms.
38. 38. Add the finely diced shallots.
39. 39. Add the chopped parsley.
40. 40. Mix the ingredients in the bowl thoroughly.
41. 41. Wash the salmon trout.
42. 42. Pat the trout dry inside and out with kitchen paper.
43. 43. Season the trout inside and out with salt.
44. 44. Season the trout inside and out with pepper.
45. 45. Stuff the trout with the mushroom-parsley mixture.
46. 46. Secure the filling with toothpicks.
47. 47. Lift the spinach filling from the pot.
48. 48. Spread the spinach in a baking dish.
49. 49. Place the stuffed trout on the spinach.
50. 50. Place the remaining filling around the trout.
51. 51. Preheat the oven to 200 °C (convection 180 °C, gas mark 3).
52. 52. Place the baking dish in the preheated oven.
53. 53. Cook the trout for about 35 minutes.
54. 54. Cover the trout with baking paper after about 18 minutes.

Nutrition per serving

• kcal: 318
• Protein: 45 g · Fett/Fat: 11 g · Carbs: 7 g