Finnish Stuffed And Seared Rainbow Trout With Meyer Lemon Butter And Turnip Purée Recipe

Start by preheating your oven to 375°F (190°C).

Prepare the stuffing by mixing together the cream cheese, chopped dill, lemon zest, and toasted pine nuts in a bowl until well combined.

Season the rainbow trout fillets with salt and black pepper on both sides.

Take a spoonful of the stuffing mixture and place it on one side of each trout fillet.

Fold the fillet over to cover the stuffing and press gently to seal.

Heat olive oil in a large oven-safe skillet over medium-high heat.

Once hot, add the stuffed trout fillets, searing for about 3-4 minutes on one side until golden brown.

Carefully flip the trout and transfer the skillet to the preheated oven. Bake for an additional 10-12 minutes or until the trout is cooked through.

In a small bowl, mix the softened unsalted butter with Meyer lemon juice and salt until smooth.

Set aside to allow the flavors to meld.

In a pot, add the chopped turnips and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.

Drain the turnips and return them to the pot. Add heavy cream, butter, salt, and black pepper.

Using an immersion blender or regular blender, puree the turnips until smooth and creamy.

On each plate, create a bed of turnip purée.

Place a stuffed trout fillet on top of the purée.

Drizzle with Meyer lemon butter and serve immediately.