Recipe Stuffed trout with chesnut cauliflower cream : Practical and Delicious

Recipe Stuffed trout with chesnut cauliflower cream : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Stuffed trout with chesnut cauliflower cream. You are currently reading Recipe Stuffed trout with chesnut cauliflower cream : Practical and Delicious. This recipe is the creation of the chef Manu Feildel. Recipe Stuffed trout with chesnut cauliflower cream requires 25m, cook 45m and serve 4. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

"I'm somewhat in love with the delicate, slightly nutty flavour of rainbow trout. Stuff it with a salty-sweet filling and add a silky puree for an elegant main course." - Manu Feildel

Ingredients:

18 Ingredients

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  60g dried cranberries
  
  
  


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  1 tbsp olive oil
  
  
  


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  3 bacon rashers, finely chopped
  
  
  


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  1 brown onion, finely chopped
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  120g (2 cups) fresh breadcrumbs
  
  
  


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  10-12 fresh sage leaves, thinly sliced
  
  
  


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  1 egg, lightly whisked
  
  
  


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  8 x 150g rainbow trout fillets, skin on, pin-boned (see notes)
  
  
  


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  20g butter
  
  
  


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  1 bunch broccolini, trimmed
  
  
  


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  200g green beans, trimmed
  
  
  


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  Fried sage leaves, to serve
  
  
  



• Chesnut cauliflower cream



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  1L (4 cups) Massel chicken style liquid stock
  
  
  


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  550g trimmed cauliflower, cut into florets
  
  
  


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  2 1/2 tbsp pouring cream
  
  
  


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  25g salted butter
  
  
  


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  150g chestnut puree (see notes)
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

7 Method Steps

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  Step 1
  
  
  
  
  Place cranberries in a bowl. Cover with boiling water. Set aside for 10-15 minutes.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, for the cauliflower cream, place the stock and cauliflower in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 10-15 minutes or until tender. 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 reserved cooking liquid. Puree until very smooth, adding more reserved liquid if required. Season. Keep warm.
  
  
  


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  Step 3
  
  
  
  
  Place a large frying pan over high heat. Add the oil and, when smoking, cook the bacon for 3-5 minutes or until crisp. Use a slotted spoon to transfer the bacon to a plate lined with paper towel, leaving the excess oil in the pan. Add the onion and garlic and cook, stirring, for 5 minutes or until softened. Transfer to the plate with the bacon and allow to cool completely. Wipe the frying pan clean. Combine the bacon mixture, breadcrumbs, sage, egg and drained cranberries in a bowl. Season.
  
  
  


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  Step 4
  
  
  
  
  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.
  
  
  


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  Step 5
  
  
  
  
  Preheat oven to 140C/120C fan forced. Line a baking tray with baking paper. Heat the frying pan or a chargrill pan over high heat. Brush the trout with oil and cook for 3 minutes, until the skin underneath is crisp. Carefully turn and cook for 2 minutes more. Transfer to the prepared tray and bake for 8-10 minutes or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes.
  
  
  


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  Step 6
  
  
  
  
  Melt the butter in a clean frying pan over high heat. Add the broccolini and beans. Cook, tossing occasionally, for 2-3 minutes or until tender crisp. Season.
  
  
  


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  Step 7
  
  
  
  
  Divide the cauliflower cream among serving plates. Top with stuffed trout and greens. Sprinkle with fried sage leaves.
  
  
  

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