Stuffed trout fillets with rice

Name: Stuffed trout fillets with rice
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Long grain rice; 7-10 Tbsp Salt; 1 kg Cockles; 3 Garlic cloves; 2 stem(s) Celery; 2 stem(s) Thyme; 10 g Butter; 250 ml dark or red beer; 175 g Cod fillet; 3 TABLESPOONS + 200 g whipped cream; 7-10 Tbsp Pepper; 2 flat trout fillets without skin (à approx. 250 g); 7-10 Tbsp Lemon juice; 2 stem(s) Parsley; 7-10 Tbsp pink pepper berries; 7-10 Tbsp Cling film

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Long grain rice
7-10 Tbsp Salt
1 kg Cockles
3 Garlic cloves
2 stem(s) Celery
2 stem(s) Thyme
10 g Butter
250 ml dark or red beer
175 g Cod fillet
3 TABLESPOONS + 200 g whipped cream
7-10 Tbsp Pepper
2 flat trout fillets without skin (à approx. 250 g)
7-10 Tbsp Lemon juice
2 stem(s) Parsley
7-10 Tbsp pink pepper berries
7-10 Tbsp Cling film

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash and clean the mussels. Peel and chop the garlic. Wash and clean celery and cut into thin slices. Wash thyme.
2
Heat butter in a pan, sauté celery for about 3 minutes, add beer, thyme and mussels. Take the mussels out of the pot little by little when the mussels open. Remove meat from their shells.
3
Let the brew simmer covered for another 5 minutes until the celery is soft. Remove thyme. Pass the stock through a sieve and let it cool down.
4
Drain the rice. Put 50 g rice in a bowl. Keep the remaining rice warm. Wash the cod, dab dry and chop. Add garlic, 3 tbsp. whipped cream, celery and half of the mussel meat to the rice and puree, season with salt and pepper.
5
Put the filling in a cold place.
6
Wash trout fillets, dab dry, season with salt and pepper. Spread the fish farce on the skin side of the fillets and spread. Roll up the fillet and carefully wrap in foil. Steam or steam trout rolls for about 15 minutes.
7
Bring the mussel stock and 200 g cream to the boil and simmer for about 2 minutes. Season with salt and pepper and possibly some lemon juice. Add the remaining mussels to the sauce and warm up for about 1 minute. Wash the parsley, shake dry and chop the leaves from one stalk finely.
8
Carefully wrap the trout rolls out of the foil and cut into slices. Arrange trout fillets, rice and sauce on plates, sprinkle with parsley and pink pepper berries. Garnish with parsley.