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Trout with mushroom stuffing

A quick & easy, but exquisite, seafood dish.

Ingredients for 4 people:
4 organic trout (whole, ready to cook)
6 tablespoons of hemp oil
salt and pepper
200 g Porcini mushrooms or button mushrooms
4 tablespoons butter
4 tablespoons of spelt bread crumbs
1 red onion
3 tablespoons SONNENTOR Sven's Fish Seasoning

1. Clean the mushrooms, wipe dry and cut into thin slices. Peel and finely chop onion. Fry spelt breadcrumbs in butter. Sauté onion and mushrooms in butter, add breadcrumbs and parsley.
2. Preheat oven to 100 ° C. Wash trout and pat dry, season inside with salt, pepper and SONNENTOR Sven's Fish Seasoning. Stuff with about half the mushroom mixture and tie with kitchen string.
3. Heat hemp oil in a frying pan and fry the organic trout for about 1 minute on each side. Put the fish into a baking dish and spread the remaining mushroom mixture over the fish. Drizzle with remaining oil and season with salt and pepper. Turn oven up to 180 ° C and bake the fish for about 40 minutes. Remove the kitchen string before serving.
Serve with crusty white bread or boiled potatoes with herbs.