Sea trout and shrimp are rich sources of iron, iodine and magnesium. These seafood dishes are widespread on the coast of Barcelona. They will add a little playful, Spanish vibe to your table.
It is necessary
- unrefined olive oil - 200 ml
- salt
- pepper
- parsley
- lettuce leaves - 200 g
- sea trout - 1200 g
- champignons - 200 g
- shrimp - 16 pcs.
- garlic - 18 cloves
- milk - 150 ml
- flour - 50 g
Instructions
Step 1
Cut off the fish's head and remove the entrails. Rinse the peeled fish, cut into 4 large pieces and fill with salt and pepper, leave until the filling is done. Squeeze the heads of garlic into a bowl with a garlic press, cut the mushrooms into strips.
Step 2
Put the pan on the fire, pour in some olive oil, add the juice of the garlic and add the mushrooms. Fry, stirring occasionally, over low heat for 2 minutes.
Step 3
Then put the peeled shrimp in a frying pan, sprinkle with flour on top and pour over everything with milk, without stopping stirring. Add some finely chopped parsley to the pan, fry for 3 minutes, stirring occasionally. The trout filling is ready.
Step 4
Rub a baking sheet with a little olive oil and lay out the fish. Stuff the pieces of trout with the prepared filling, coat with olive oil on top. Preheat the oven to 200 degrees.
Step 5
Put the baking sheet with the stuffed fish in the oven for 8-10 minutes. Take out the fish and place on a plate. Serve with salad leaves.
