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Kristie Ann
Stuffed trout with kohlrabi puree
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.
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Ingredients
Directions
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Preheat the oven to 200 ºC.
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Cover the baking dish with parchment paper.
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Sprinkle hazelnuts in a dry frying pan until golden brown.
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Mash parsley with garlic and hazelnuts in a food processor.
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Mix in oil and vinegar, season with salt and pepper.
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Fill trough cavities of trout with nut mixture.
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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.
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Meanwhile, casserole cooking in 15 minutes.
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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.
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Heat milk.
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Drain the rotisserie, add hot milk and mash with coarse until coarse puree.
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Mix garden peas and puree, season with salt and pepper.
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Serve fish with puree..
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Nutrition
450Calories
Sodium17% DV415mg
Fat34% DV22g
Protein82% DV41g
Carbs7% DV22g
Fiber20% DV5g
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