Stuffed trout

Stuffed trout is a fantastic idea to make it in different ways and to improvise delicious and healthy dinners and meals. This time we have prepared it with Serrano ham and cheese and we have served it with a garnish of potato and red pepper that is even better than the trout itself.

Trout and swordfish are my husband's favorite fish, especially because no scrapes are found. They are easy to eat fish and very good options if you have children at home.

Of course, you have to tell the fishmonger that it is to fill in for to remove your thorn completely. There are times when I forget it and then I find myself at home as a fishmonger, although if it happens to you, it is not very difficult to remove it.

Stuffed trout

Print recipe

Save recipe

Close

Please login to bookmark

Please login

No account yet? Sign up

With this recipe we will have a complete fish-based dinner.

• Silvia Benito

• Recipe type: Fish
• Rations: 1

• Cooking time: 25M
• Total time: 25M

Ingredients

• One trout per person, no bone
• Serrano ham and sliced ​​cheese for the filling
• 1 medium potato cut into medium chunks
• 1 onion, chopped
• 2 cloves of garlic
• Half a red pepper, chopped
• 50 g olive oil
• 50 g of water
• shawl

Preparation

1. We open the trout and fill it with slices of serrano ham and sliced ​​cheese, cut into pieces. We close the trout and put some toothpicks that take both parts so that it does not open.

2. We place them in the varoma and reserve. We put in the glass, the water, the oil and we program 5 minutes, temperature 100º, speed 1. After we put the butterfly, we add the potatoes, onion, pepper, garlic and salt.

3. We put the varoma on top of the glass and make sure that it is well closed. We program 20 minutes, varoma temperature, speed 1.

4. Before serving we make sure that the fish is to our liking.

More information - Swordfish stew with potatoes

Adapt this recipe to your Thermomix model