Trout Stuffed with Crab

Trout Stuffed with Crab

It is the stuffing that really makes this meal with flavors work so well together. Try it with other fish or even lamb.

2 oz trimmed leeks
3 tbsp butter
Zest of 1 lemon
8 oz crab meat
4 whole, gutted and boned trout
4 shallots
4 garlic cloves
1 tbsp coconut flour
16 fl oz coconut milk
24 oz spinach
1 oz pine nuts

1. Preheat the oven to 375 F.

2. Thinly slice the leeks and cook in 1 tbsp butter for 8-10 minutes until soft.

3. Mix the leeks, zest and crab.

4. Slice the fish open like a book and stuff with the leek mixture, close the fish with the stuffing inside. Place on a greased baking tray and drizzle over a little olive oil. Bake for 25-30 minutes until the fish is cooked through.

5. Thinly slice the shallots and garlic and cook in the remaining 2 tbsp butter for 2-3 minutes. Add the flour and stir until a smooth paste. Whisk in the milk.

6. Add the spinach and leave to wilt down while toasting the nuts, stir occasionally.

7. Toast the pine nuts in a dry skillet for 3-4 minutes, stirring often.

8. Serve the spinach and sprinkle over the toasted nuts, top with the stuffed fish.

Makes four servings.
Each serving has 383 calories.
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