Ingredients
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For the filling
Method
-
Preparing the fish
The trout are cleaned, then seasoned with salt, pepper and lemon juice.
-
Making the filling
Steam the spinach until soft, drain and finely chop it. Mix with the crumbled cheese, flour, egg yolk, sour cream, salt and pepper.
5 min -
Stuffing the fish
Pack the filling into the cavity of each fish.
-
Wrapping
Wrap the fish in aluminium foil greased with butter.
-
Baking
Pour about 2cm of hot water into the baking tray, then bake the fish in the oven until cooked through.
25 min -
Serving
Serve with parsley and lemon.
| Nutrient | Total (2 people) | 1 people |
|---|---|---|
| Energy | 690 kcal | 345 kcal |
| Fat | 43 g | 22 g |
| of which saturates | 23 g | 11 g |
| Carbohydrates | 12 g | 6,2 g |
| Protein | 63 g | 32 g |
| Fibre | 2,9 g | 1,4 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: trappist cheese. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg, fish
For sensitive digestion: flour, sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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