Stuffed trout with kohlrabi puree

Name: stuffed trout with kohlrabi puree
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 50 g hazelnuts; 30 g fresh parsley in coarse pieces; 2 cloves garlic peeled; 1 tablespoon olive oil; 1 tablespoon White wine vinegar; 4 trout; 150 g raw ham; 600 g swede in sticks; 150 g garden peas freezer; 100 ml semi skimmed milk

A tasty Dutch recipe. The main course contains the following ingredients: fish, hazelnuts, fresh parsley (in coarse pieces), garlic (peeled), olive oil, white wine vinegar, trout, raw ham, swede (in sticks), garden peas (frozen) and semi-skimmed milk.

Ingredients

Kitchen Stuff

food processor
baking paper
low baking dish capacity approx. 2 liters
puree tamper

Directions

Preheat the oven to 200 ºC.
Cover the baking dish with parchment paper.
Sprinkle hazelnuts in a dry frying pan until golden brown.
Mash parsley with garlic and hazelnuts in a food processor.
Mix in oil and vinegar, season with salt and pepper.
Fill trough cavities of trout with nut mixture.
Place the trout with slices of raw ham, place in a baking dish and cook in the middle of the oven for about 20 minutes.
Meanwhile, casserole cooking in 15 minutes.
In microwave in glass dish with soil water garden peas covered 2 minutes at full power heating or according to directions on suit in pan prepare for fire.
Heat milk.
Drain the rotisserie, add hot milk and mash with coarse until coarse puree.
Mix garden peas and puree, season with salt and pepper.
Serve fish with puree..