Trout Parcels filled with Dill and Goats Cheese

If you enjoy fish, then do try to make this at home. I have used fresh tout fillets instead of salmon as they are thinner and you can roll it better; the salmon also has a very strong flavour, whereas trout is milder. It tastes really nice with the dill and the creaminess of the goats cheese. This dish looks very impressive and also gives it a different way of presenting the fish. Served it with roasted baby potatoes and garlic shiitake mushrooms and it will be a real winner!

Serves 2-4

 

Ingredients

 

4 Fresh Trout Fillets- Skinned

25g Fresh Dill- Finely Chopped

70g Goats Cheese

150g Shiitake Mushrooms

2 Cloves Garlic- Finely Sliced

2 tbsp Olive Oil

Salt to taste

Freshly Grounded Pepper

 

To Prepare the Fish

 

Mix the dill and the goats cheese into a bowl. Take each trout fillet and season well. Divide the dill mixture and spoon some of it onto each fillet; in the middle of the fish. Roll each fish fillet and stick a toothpick onto the edge; this will enable the fish to cook without opening out. Place in a baking tray and cook in an oven at 190c for approximately 10-15 minutes or until the fish is cooked through.

Meanwhile, take a wide pan and heat some oil. Add the garlic slices and sauté for a few minutes. Add the mushrooms and cook for a few minutes. Add salt and pepper. Do not overcook the mushrooms otherwise it will not retain its bite and texture.

Serve the fish with shiitake mushrooms and roasted potatoes.