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Mushroom and Leek Stuffed Baked Trout

The flavor of trout is unmistakable. You can always enhance it with a rich and appetizing stuffing. In this case, use leek, celery, and mushrooms, which you’ll flavor with soy sauce and white wine. Bake and enjoy.
The flavor of trout is unmistakable. You can always enhance it with a rich and appetizing stuffing. In this case, use leek, celery, and mushrooms, which you’ll flavor with soy sauce and white wine. Bake and enjoy.

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Ingredients

1 tablespoon olive oil
5 ounces of mushroom, chopped
1 leek, chopped
1 ounce butter
¼ celery root, chopped
1 teaspoon pink himalayan salt
pepper
1 teaspoon garlic powder
1 teaspoon chili flakes
1 teaspoon soy sauce
½ cup white wine
2 trouts
For garnishing:
3 lemons slices
5 ounces of red cherry tomato
5 ounces of yellow cherry tomato
1 tablespoon olive oil
salt
pepper
fresh parsley

Ingredients

  • For garnishing:

Steps

1
Done

Heat the olive oil in a saucepan over low heat and cook the mushrooms while stirring until they start changing color. Add the leek, butter, and celery root, season with Himalayan salt, pepper, garlic powder, and chili flakes, cook and stir for 1-2 minutes. Add the soy sauce and white wine, and stir more.

2
Done

Stuff the trout with the mixture and bind both fishes with string to seal the stuffing into their cavities.

3
Done

Transfer the stuffed trout to a 10 x 5-inch baking dish, garnish with the halved lemon slices, cherry tomatoes, drizzle with olive oil, season with salt and pepper, and bake for 40 minutes at 350⁰F/175⁰C.

4
Done

Serve with some fresh chopped parsley.

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Nutritional Chart

568 kcal
Calories
39 g
Proteing
37 g
Fat
24 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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