Lemon-Stuffed Trout

Recipe Ingredients

		Stuffing
5 oz	142g	Melted butter
8		Shallots - minced
1 1/4 cups	182g / 6.4oz	Bread crumbs
3		Lemons - juice of
		Lemon zest of 3 lemons
1 cup	146g / 5.1oz	Chopped parsley
3		Eggs - beaten
		Thyme to taste
		Salt to taste
		Pepper to taste
		Trout
1		Trout - pan-dressed, boned
		From stomach to head
1/2 oz	14g	Lemon juice
		Butter as needed
2 oz	56g	Dry white wine
		Hollandaise sauce

Recipe Instructions

1. To prepare the stuffing: Sweat the shallots in the butter.

2. Add the bread crumbs, lemon juice and zest, parsley, beaten eggs, thyme, salt and pepper. Combine the mixture well and reserve it.

3. Rub the inside cavity of the fish with lemon juice to help dissolve any remaining bone.

4. Place the stuffing in the cavity and fold the fish closed.

5. Place the fish in a buttered baking dish.

6. Pour the wine around the fish.

7. Dot the fish with the butter.

8. Poach in a 350F oven until it is done.

9. Serve trout with the Hollandaise sauce, lemon slices, and parsley.

Source:
Cooking Light, Oct 1993, page 126

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