Best 2 Herb Stuffed Trout Recipes

Herb stuffed trout is a classic dish that is both elegant and delicious. The delicate flavor of the trout is perfectly complemented by the aromatic herbs, creating a dish that is sure to impress your guests. This article will provide you with a comprehensive guide to creating the perfect herb stuffed trout, including tips on selecting the freshest fish, choosing the right herbs, and cooking the trout to perfection. Whether you're a seasoned chef or a beginner in the kitchen, this article will help you create a memorable dish that will have everyone asking for seconds.

Here are our top 2 tried and tested recipes!

HERB-STUFFED BAKED TROUT

Herb-Stuffed Baked Trout image

This is a lovely aromatic dish of trout, baked whole with fresh herbs and lemon slices. You can use whatever herbs you like but fresh dill, parsley, and rosemary work well.

Provided by Natalie Titanov

Categories Seafood Fish

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

1 whole trout - cleaned, rinsed, and patted dry
2 tablespoons olive oil
salt and freshly ground black pepper to taste
3 sprigs fresh parsley, or to taste
4 leaves fresh sage, or to taste
3 sprigs fresh dill, or to taste
1 lemon, thinly sliced

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Rub trout with olive oil, salt, and pepper. Rub the cavity of the trout with salt and stuff with parsley, sage, and dill. Make a few slits in the skin on the back of the trout and stuff with lemon slices. Place trout on a lined baking sheet.
Bake in preheated oven until flesh flakes easily with a fork, 20 to 30 minutes. Cover with aluminum foil if top starts browning too quickly.

Nutrition Facts : Calories 199.8 calories, Carbohydrate 4.4 g, Cholesterol 49.2 mg, Fat 12.7 g, Fiber 2 g, Protein 18.7 g, SaturatedFat 2 g, Sodium 96.2 mg, Sugar 0.2 g

HERB-STUFFED TROUT

Herb-Stuffed Trout image

Provided by Moira Hodgson

Categories dinner, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 trout
1 cup fresh bread crumbs
1/4 cup fresh tarragon, chopped
1/4 cup fresh chives, chopped
1/4 cup fresh parsley, chopped
Coarse salt and freshly ground pepper
3 shallots, minced
2 tablespoons olive oil
1 cup dry white wine
1 tablespoon tarragon leaves to garnish

Steps:

Preheat oven to 375 degrees. Dry the trout inside and out with paper towels.
In a bowl, mix together the bread crumbs, tarragon, chives and parsley. Season and stuff into the trout cavities. Secure closed with toothpicks and place in a greased flame-proof baking dish.
Brush with olive oil and bake for 10 minutes. Remove to a warm serving platter. Pour to a warm serving platter. Pour the wine into the baking dish and bring to boil over high heat. Scrape up the cooking juices and pour over the fish. Garnish with tarragon and serve

Nutrition Facts : @context http, Calories 897, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 37 grams, Fiber 3 grams, Protein 96 grams, SaturatedFat 8 grams, Sodium 1392 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Choose the freshest trout possible. Fresh trout will have bright, clear eyes, firm flesh, and a mild, sweet smell.
Stuff the trout just before cooking. This will help to prevent the stuffing from drying out.
Use a variety of herbs in the stuffing. This will give the trout a more complex flavor.
Cook the trout over medium heat. This will help to prevent the trout from overcooking.
Serve the trout immediately with your favorite sides. Some popular sides for trout include roasted vegetables, mashed potatoes, and rice.

Conclusion:

Herb-stuffed trout is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its delicate flavor and flaky texture, trout is a great choice for grilling, baking, or pan-frying. When stuffed with herbs, trout takes on a whole new level of flavor. The herbs add a savory and aromatic flavor that complements the trout perfectly. If you are looking for a new way to cook trout, give this herb-stuffed trout recipe a try. You won't be disappointed!