Baked Stuffed Brook Trout Meuniere

Recipe Ingredients

1/4 lb	113g / 4oz	Butter
1/2 cup	31g / 1.1oz	Minced onion
1/2 lb	227g / 8oz	Mushrooms - sliced
1 tablespoon	15ml	Minced parsley
2 cups	396g / 13oz	Coarsely crushed soda crackers
3 teaspoons	15ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/8 teaspoon	0.6ml	Thyme
4		Brook trout
1/2 cup	31g / 1.1oz	Flour
2 tablespoons	30ml	Lemon juice

Recipe Instructions

Melt half the butter in a skillet; cook the onion in it 5 minutes. Add the mushrooms and cook 5 minutes longer. Mix in the parsley, crackers, 1 teaspoon salt, 1/4 teaspoon pepper and the thyme.

Split the trout for stuffing and stuff with the prepared mixture; sew the openings. Mix the flour with the remaining salt and pepper; roll the trout in it. Melt the remaining butter in skillet; cook the trout in it over low heat, turning until browned on all sides. Bake 20 minutes in 350 degree oven. To serve, sprinkle with the lemon juice.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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