Trout Recipe
crab stuffed, farro, asparagus, lemon chimichurri
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Ingredients
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For the Crab Stuffed Trout
For the Farro
For the Asparagus
For the Lemon Chimichurri
Method
For the Crab Stuffed Trout
- 1
Prepare the Filling
In a bowl, combine the crab meat, softened cream cheese, chopped green onions, minced garlic, bread crumbs, lemon juice, salt, and black pepper. Mix until well combined.
- 2
Stuff the Trout
Take each trout fillet and place a generous amount of the crab mixture in the center. Fold the fillet over the stuffing and secure with toothpicks or kitchen twine if necessary.
- 3
Cook the Trout
Preheat the oven to 375°F (190°C). Place the stuffed trout in a baking dish and bake for 20-25 minutes, until the trout is cooked through and flakes easily.
For the Farro
- 4
Cook the Farro
In a medium saucepan, combine the farro, vegetable broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes, or until the farro is tender and the liquid is absorbed. Fluff with a fork and stir in olive oil.
For the Asparagus
- 5
Roast the Asparagus
Preheat the oven to 425°F (220°C). Place the trimmed asparagus on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly. Roast for 12-15 minutes or until tender and slightly crispy.
For the Lemon Chimichurri
- 6
Make the Chimichurri
In a bowl, combine the chopped parsley, minced garlic, lemon juice, olive oil, red pepper flakes, and salt. Stir well to combine and let sit for at least 10 minutes to allow the flavors to meld.