Monday, March 1, 2010
Trout Stuffed with Spinach and Cheese
We often eat fish so adding variety is important in order not to get bored. This time we got trout and decided to stuff it with 8% cream cheese mixed with dill and green onions. At the grocery store, we asked the person at the fish counter to remove the skin from the trout. This made it a lot easier to prepare as removing skin from fish can be tricky.
First we laid out the filet and added a layer of spinach. Then we added the layer of light cream cheese mixed with dill and green onions and rolled the trout. We put the roll on a cookie sheet lined with parchment paper. In order for the roll not to come undone while it was baking we stuck a tooth pick in it.
We baked it for about 20 minutes at 385 degrees and it was perfectly cooked. The thicker your roll is, the longer you need to bake it.
The mushrooms we served with it were sautéed in rum and curry powder. The dressing served on the salad was made from olive oil, white balsamic vinegar and dried dill.
We will definitely try this again using different kinds of fish and different ingredients in the stuffing. The fact that the cream cheese is only 8% fat and only a small quantity was used, this meal was very healthy and light.