Stuffed Trout with Purple-Potato Gratin

Name: Stuffed Trout with Purple-Potato Gratin
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms boneless, butterflied trout, heads removed; 118 milliliters 1/2 pound fresh fava beans, shelled; 227 grams fresh mozzarella, sliced crosswise into 6 rounds; 3 garlic cloves, minced; 237 milliliters hominy, drained (from a 15-ounce can); 1 Tbsp coarsely chopped mint; 3 Tbsps extra-virgin olive oil, plus more for rubbing and drizzling; 3 Tbsps freshly grated Parmesan cheese; 1 Tbsp coarsely chopped parsley; 454 grams medium purple potatoes , scrubbed; 1 small red bell pepper, thinly sliced; 1 small red onion, cut into 1/2-inch dice; 6 servings Salt and freshly ground pepper; 227 grams smoked ham, sliced 1/4 inch thick and cut into 1/4-inch dice; 85 grams skinless, boneless smoked trout, flaked; 59 milliliters vegetable oil

Stuffed Trout with Purple-Potato Gratin might be just the main course you are searching for. One serving contains 768 calories, 69g of protein, and 43g of fat. This recipe serves 6. Only A mixture of purple potatoes, olive oil, mozzarella, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet.

Instructions

Preheat the oven to 45

Equipment you will use

Oven

In a small bowl, toss the ham with the mint and parsley. Open the trout on a work surface, skin side down. Rub the flesh with olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Parsley

Trout

Mint

Ham

Dry Seasoning Rub

Equipment you will use

Bowl

Spread the ham mixture on one side of each trout. Close the trout and press to flatten evenly. Secure the trout with 8-inch bamboo skewers. Lightly rub the trout with olive oil and refrigerate them.

Ingredients you will need

Olive Oil

Spread

Trout

Ham

Dry Seasoning Rub

Equipment you will use

Skewers

In a saucepan, cover the potatoes with water and bring to a boil; boil until tender, about 20 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain and let cool, then peel and cut into 1/2-inch dice.

Meanwhile, put the fava beans in a strainer. Lower them into the saucepan of boiling potato water and cook until just tender, about 2 minutes.

Ingredients you will need

Boiling Potato

Fava Beans

Water

Equipment you will use

Sauce Pan

Sieve

Transfer the favas to a plate and peel them.

In a medium skillet, heat the 3 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the garlic, onion and red pepper and cook over moderate heat until softened, about 7 minutes.

Ingredients you will need

Red Pepper

Garlic

Onion

Add the hominy, smoked trout, favas and potatoes and cook, stirring, until heated through, about 2 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Smoked Trout

Potato

Hominy

Transfer the mixture to a 10-inch gratin dish and arrange the mozzarella slices on top.

Ingredients you will need

Mozzarella

Sprinkle with the Parmesan. Lightly drizzle with olive oil and bake in the upper third of the oven for about 10 minutes, or until sizzling and the mozzarella has melted. Leave the oven on.

Ingredients you will need

Mozzarella

Olive Oil

Parmesan