Stuffed trout can be cooked very quickly, in just 20 minutes. It will taste very tender, soft and juicy.
It is necessary
- - 1.5 kg of trout
- - ½ kg of spinach
- - 300 g champignons
- - 2 cloves of garlic
- - 30 g butter
- - 1 onion
- - salt, pepper to taste
Instructions
Step 1
Cut the trout without damaging the skin: remove the ridge, but leave the head, tail and fins.
Step 2
Boil the spinach in salted water for 2-4 minutes, then put it in a colander, pour over with cold water, squeeze it well and chop it slightly, chopping it with a knife.
Step 3
Fry finely chopped onions in butter. Add mushrooms, cut into slices, salt, fry until the liquid evaporates.
Step 4
After that, add spinach and chopped garlic to the mushrooms, mix everything. Add salt if necessary.
Step 5
Stuff the fish with the resulting mixture, place it on a baking sheet covered with tracing paper.
Step 6
Sprinkle the trout with olive oil, bake in the oven, preheated to 200 degrees, 12-15 minutes.
Step 7
After that, remove the dish, cool to room temperature and serve.
