This week in my kitchen 11 :: Baked trout with lemon and ginger stuffing

Capturing my love of whole foods, combined with the activity of a bustling kitchen.

A weekly collection of photos from the center of my home. 

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This week in my kitchen:-

• lovely, lovely farm eggs
• sharing lunch with friends
• 'A'  washing the dishes
• a beautiful red admiral butterfly that came inside the kitchen and sat on the windowpane. I panicked opening windows and carefully helping it out before it expired with heat...Then I remembered the hot butterfly houses that I've visited and realised why it had come into the kitchen in the first place.
• stocking up scandinavian produce from here...lots of filter coffee (they do a very good one, that's really cheap) and big cripsbread (also very good value) that I love because it looks like mini mill stones, also a bit like the sea grass flooring in the living bit of the kitchen. edit...forgot to say and finished off the scrummy ginger biscuit gift brought back from Amsterdam...thank you B. 
• baked trout with carrot and swede mash
• quick mini roast chicken and vegetable supper for two
• listening to gabby young and other animals...(excuse any adverts that are on the video)

Baked trout with lemon and ginger stuffing Ingredients:

• One whole sustainably sourced gutted trout per person

For the stuffing for two fish:

• One small red onion
• One medium sized leek
• One medium to large Portobello mushroom
• One courgette
• The zest of one unwaxed lemon
• A little ground turmeric
• A small piece of fresh ginger
• One small dried chilli pepper
• Two or three cloves of garlic
• Sea salt and fresh black pepper
• A handful of fresh parsley
• Olive oil
• Baking parchment 

Method:

1. Preheat the oven to 200c.
2. Prepare all the vegetables. Peel the leek, and  slice finely or chop all the vegetables and then wash them except for the garlic and the mushroom.
3. Pour a little olive oil into a frying pan and add the onion and cook until it becomes translucent. 
4. Add all the other vegetables and allow to sweat. 
5. Add the chopped garlic and cook out, then add the other spices including the chopped or grated ginger and lemon zest., salt and pepper; cook a little longer and stir well to combine the flavours. Give a little squeeze of lemon juice and leave to saute for ten minutes or so. Add the parsley in the last two minutes.Then remove from the heat to cool down a little. 
6. Cut a piece of baking parchment or waxed paper to make a parcel for each fish.
7. Remove any bones from the fish, wash, then pat dry and lay each one onto the parchment paper. 
8. Place half the stuffing into each fish and then close the fish. Pull up the paper around it making a parcel. Put into an oven proof dish.
9. Place the dish into the oven and cook for 30 minutes.
10. Ensure the fish is cooked thoroughy. It should be tender when pierced with a knife but not dry. 

Serve either with paper parcel (en papillote) or without, with seasonal vegetables. I served ours with swede and carrot mash.

I'm joining Heather of Beauty that Moves for her weekly kitchen blog hop...Why don't you come  and join in too?
debx