Stuffed Trout and Purple Sprouting Broccoli

Whole trout stuffed with a savory nut and herb paste, pan-fried in butter and served with sautéed garlic broccoli.

Seafood High Protein Broccoli Trout Nuts

Estimated Nutrition

Calories

1188.8

kcal / serving

4755.2 kcal total

Carbs

21.1g

per serving

84.4 g total

Fat

83.2g

per serving

332.6 g total

Protein

91.7g

per serving

366.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Capers

in brine, drained

Dairy

piece

Eggs

free-range, beaten

Parmesan Cheese

finely grated

110

Butter

Fruits

piece

Lemon

zest only

piece

Lemon

juice only

GrainsCereals

Grissini

crushed breadsticks

NutsSeeds

clove

finely chopped

handful

Mint

fresh, finely chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

clove

Garlic

finely sliced

OilsFats

tbsp

Olive Oil

Seafood

piece

Anchovy Fillets

canned in oil, drained

piece

Trout

whole, approx 450g each, scaled, gutted, gills removed

Vegetables

300

Purple Sprouting Broccoli

Method

Blend hazelnuts, almonds, pine nuts, anchovies, garlic, and capers in a food processor.

Stir in eggs, crushed grissini, mint, parmesan, lemon zest, and seasoning to form a paste.

Stuff the trout cavities with the nut paste.

Tie each fish in three places with kitchen string.

Melt butter in a large frying pan over medium heat.

Fry fish for 3-5 minutes per side until cooked through.

Boil salted water and cook broccoli for 2-3 minutes, then drain.

Sauté sliced garlic in olive oil for 30 seconds, then toss in broccoli, lemon juice, and seasoning.

Serve the trout alongside the seasoned broccoli.