Stuffed trout with fennel

Name: stuffed trout with fennel
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 little fennel bulb; 1 orange; 1 bag fresh chives 25 g; (sea salt; freshly ground pepper; 50 g fresh cream cheese with herbs; 2 trout; fish bouillon tablet; 1 dl cook's cream pack of 2 dl

A tasty recipe. The main course contains the following ingredients: fennel bulb, orange, fresh chives (25 g), (sea) salt, freshly ground pepper, fresh cream cheese with herbs, trout, fish stock and cook cream (package of 2 dl).

Ingredients

Kitchen Stuff

microwave foil
microwave dish content 2 liters

Directions

Clean fennel, keep a few sprigs of green for garnishing.
Dice half the length in half and shred into thin slices with cheese slicer.
To clean the orange, peel off grated and orange.
Cut chives finely.
Remove half of orange zest and chives by fennel.
Fry the fennel in the microwave, sprinkle with salt and pepper.
Mix remaining orange zest and chives with fresh cream cheese.
Scatter the trout cavities of trout with salt and pepper, spread cream cheese mixture.
Place stuffed trout on fennel.
Cover the dish with microwave foil.
Heat up approx.
600 Watt in microwave trouts for 8-10 minutes.
Cook for another 2 minutes from microwave trout.
Meanwhile, release the liquid in the microwave dish, crumble the bouillon tablet above it.
Stir in the cream and orange juice and cook for 1-2 minutes at full power in the microwave.
Spread trout and fennel over two plates, garnish with sauce and fennel green.
Delicious with mashed potatoes..