It is the stuffing that really makes this meal with flavors work so well together. Try it with other fish or even lamb.
2 oz trimmed leeks
3 tbsp butter
Zest of 1 lemon
8 oz crab meat
4 whole, gutted and boned trout
4 shallots
4 garlic cloves
1 tbsp coconut flour
16 fl oz coconut milk
24 oz spinach
1 oz pine nuts
1. Preheat the oven to 375 F.
2. Thinly slice the leeks and cook in 1 tbsp butter for 8-10 minutes until soft.
3. Mix the leeks, zest and crab.
4. Slice the fish open like a book and stuff with the leek mixture, close the fish with the stuffing inside. Place on a greased baking tray and drizzle over a little olive oil. Bake for 25-30 minutes until the fish is cooked through.
5. Thinly slice the shallots and garlic and cook in the remaining 2 tbsp butter for 2-3 minutes. Add the flour and stir until a smooth paste. Whisk in the milk.
6. Add the spinach and leave to wilt down while toasting the nuts, stir occasionally.
7. Toast the pine nuts in a dry skillet for 3-4 minutes, stirring often.
8. Serve the spinach and sprinkle over the toasted nuts, top with the stuffed fish.
Makes four servings.
Each serving has 383 calories.
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