Fish fillets with macadamia nut stuffing
- 09.03.2017
- 2 023
With their macadamia nut stuffing, these tender trout fillets make for a tastebud-tingling main.
Recipe «Fish fillets with macadamia nut stuffing» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 150g unsalted butter, chilled, 1 small onion, finely chopped, 2 bacon rashers, rind removed, roughly chopped, 75g soft white breadcrumbs, 2 tbsp roughly chopped flat-leaf parsley , 1 tsp chopped lemon thyme leaves, 100g roasted unsalted macadamia nuts, 2 tsp grated lemon rind , 1 small egg, beaten, 8 skinless trout fillets, 1 cup white wine, 1 tbsp lemon juice, Pan-wilted spinach, to serve.
Ingredients:
- 150g unsalted butter, chilled
- 1 small onion, finely chopped
- 2 bacon rashers, rind removed, roughly chopped
- 75g soft white breadcrumbs
- 2 tbsp roughly chopped flat-leaf parsley
- 1 tsp chopped lemon thyme leaves
- 100g roasted unsalted macadamia nuts
- 2 tsp grated lemon rind
- 1 small egg, beaten
- 8 skinless trout fillets
- 1 cup white wine
- 1 tbsp lemon juice
- Pan-wilted spinach, to serve
Instructions
- Melt 30g of the butter in a frypan over medium heat, add the onion and cook, stirring, for 1-2 minutes or until softened but not coloured. Add the bacon and cook, stirring, for 2 minutes.
- Place the breadcrumbs, herbs and macadamias in a food processor and process until mixture resembles coarse breadcrumbs. Add the onion mixture, lemon rind and egg, and process until combined. Season with salt and pepper.
- Spread top of each fillet with some stuffing, then roll up to enclose. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 180°C.
- Lightly grease a baking dish. Remove plastic wrap from the fish and place seam-side down in the dish. Pour the wine over top, then season with salt and pepper. Cover with foil and bake for 15-18 minutes or until cooked through.
- Strain the cooking juices into a saucepan and bring to the boil over high heat. Cook until reduced to about 1/2 cup (125ml) of liquid. Chop the remaining butter.
- Add butter to liquid, one piece at a time, whisking constantly, until all the butter is incorporated and the sauce thickens. Add the lemon juice and season with salt and pepper.
- To serve, place wilted spinach on each plate, top with a stuffed trout fillet and drizzle with sauce.