Seafood Stuffed Turban Of Trout

Recipe Ingredients

6		Trout or other white fish - (5 to 7) fillets
2 cups	292g / 10oz	Seasoned Italian bread crumbs
2 lbs	908g / 32oz	White or claw crabmeat
1/4 cup	36g / 1.3oz	Chopped parsley
3/4 cup	148g / 5.2oz	Melted butter
1 tablespoon	15ml	Paprika
1 cup	62g / 2.2oz	Chopped onions
3/4 cup	177ml	Water
1 cup	110g / 3.9oz	Chopped celery
3/4 cup	177ml	White wine
1 cup	146g / 5.1oz	Chopped green bell pepper
3/4 cup	148g / 5.2oz	Melted butter
1 cup	146g / 5.1oz	Chopped red bell pepper
		Salt and cracked pepper to taste
1/4 cup	36g / 1.3oz	Diced garlic
1		Louisiana gold pepper sauce

Recipe Instructions

Preheat oven to 375F.

In a heavy bottom Saute pan, melt butter over medium high heat. Add onions, celery, bell peppers, and garlic. Saute until vegetables are wilted, approximately three to five minutes.

Add crabmeat and blend well into vegetable mixture. Continue to cook until juices are rendered from vegetables and crabmeat. Season to taste, using salt and pepper. Remove from heat and sprinkle in bread crumbs, a little at a time, until proper consistency is achieved. Stuffing should not be too dry.

Adjust seasonings if necessary. Place an equal amount of stuffing in each catfish fillet. Roll fillets into turban shape and secure with toothpicks.

In another Saute pan melt butter over medium high heat. Place fish in baking pan then add water and wine. Sprinkle with paprika, and season to taste using salt, pepper and Louisiana Gold.

Bake for fifteen minutes or until golden brown.

Source:
Chef John Folse

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