Stuffed Trout with Chestnut Cauliflower Cream

Preparation time: 15 minutes

Cook time: 50 minutes

Nutrition facts (per serving): 429 cal (14g fat, 24g protein, 14g fiber)

Stuffed Trout is always an easy way to add extra proteins and nutrients to your menu, and here you can make it yourself!

Ingredients (8 servings)

2 ounces dried cranberries

1 tablespoon olive oil

3 bacon rashers, finely chopped

1 brown onion, finely chopped

2 garlic cloves, crushed

3 1/2 ounces fresh breadcrumbs

12 fresh sage leaves, sliced

1 egg, mixed

8 (5 ounces) trout fillets, skin on

2 tablespoons butter

1 bunch broccolini, trimmed

7 ounces green beans, trimmed

Fried sage leaves, to serve

Cauliflower Cream

4 cups chicken stock

19 ounces trimmed cauliflower, cut into florets

2 1/2 tablespoons pouring cream

2 tablespoons salted butter

5 ounces chestnut puree

Preparation

Place the cranberries in a bowl. Cover with boiling water. Set aside for 10-15 minutes. During this time, for the cauliflower cream, place the stock and the cauliflower in a large saucepan and bring cauliflower mixture to a boil over high heat. Reduce the heat to low and simmer for 10-15 minutes until soft. Reserve ¼ cup cooking liquid and drain the cauliflower. Transfer the cauliflower to a blender along with the cream, butter, chestnut puree, and a splash of the reserved cooking liquid. Puree until very smooth, adding more reserved liquid, if required. Keep warm. Place a suitable, large skillet over high heat. Then pour in the oil and cook the bacon for 3-5 minutes until crispy.

Use a slotted spoon to transfer this crispy cooked bacon to a plate lined with a paper towel, leaving the excess oil in the pan. Add the garlic and onion and sauté for about 5 minutes until soft. Transfer to the bacon on the plate and allow it to cool completely. Wipe the skillet clean. Combine the bacon mixture, breadcrumbs, sage, egg, and drained cranberries in a bowl. Place 4 trout fillets, skin side down, on a clean work surface. Divide the stuffing among the fillets, spreading to cover and pressing in. Cover with the remaining fillets, skin side up, and press to join. Tie the stuffed trout fillets with kitchen string to secure.

At 350 degrees F, preheat your oven. Layer a baking sheet with parchment paper. Heat the skillet or a chargrill pan over high heat. Brush the trout with oil and cook for 3 minutes, until the skin underneath is crispy. Flip and cook for 2 minutes more. Transfer to the tray and bake for 10 minutes until cooked to your liking. Transfer to a serving plate, cover with foil, and set aside for 5 minutes. Melt and heat the butter in a clean skillet over high heat. Add the broccolini and beans. Sauté for 2-3 minutes until soft crispy. Divide the cauliflower cream among serving plates. Top with stuffed trout and greens. Sprinkle with fried sage leaves.