Stuffed Trout

 


Stuffed Trout

2 trout

15 g ham

15 g chicken liver

25 g butter

1 onion

3 sprigs of parsley

1 tablespoon of breadcrumbs

1 teaspoon salt

The fish are cleaned of scales and the fish bones are removed without spoiling the external form of the fish. The inside of the fish is washed.

Butter, chicken liver and ham are made into a paste with a blender.

Onion is grated into the mixture and after breadcrumbs are added, the belly of the fish is filled with mortar.

After lightly oiling the outside, it is thrown into the oven at 160 degrees and cooked for 1 hour in a controlled manner. Enjoy your meal.

 

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