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Chive And Parsey Desto Filled Ocean Trout Recipe
|Chopped fresh chives||3⁄4 Cup (12 tbs)|
|Chopped fresh flat leaf parsley||1 Cup (16 tbs)|
|Pine nuts||40 Gram, toasted (1/4 Cup)|
|Olive oil||125 Milliliter (1/2 Cup)|
|Garlic||1 Clove (5 gm), quartered|
|Grated parmesan cheese||40 Gram (1/2 Cup)|
|Ocean trout fillets||1 1⁄4 Kilogram, skin left on (2 Large Pieces)|
|Creme fraiche||200 Milliliter|
|Finely chopped fresh chives||2 Tablespoon (Extra)|
Calories 617 Calories from Fat 418
% Daily Value*
Total Fat 47 g72.6%
Saturated Fat 4.4 g21.9%
Trans Fat 0 g
Cholesterol 5.9 mg
Sodium 659.8 mg27.5%
Total Carbohydrates 4 g1.5%
Dietary Fiber 0.91 g3.6%
Sugars 0.6 g
Protein 49 g98.6%
Vitamin A 28.4% Vitamin C 34.8%
Calcium 10.2% Iron 7.7%
*Based on a 2000 Calorie diet
Blend or process herbs, nuts, the oil, garlic and cheese until pesto is almost smooth.
Place one piece of fish, skin-side down, on board; spread with pesto.
Top with remaining fish piece, skin-side up; tie with kitchen string.
Place fish in large baking dish; bake, covered, in hot oven 20 minutes.
Remove cover, bake about 10 minutes more or until fish is just cooked through.
Serve sliced fish with combined creme fraiche and extra chives.