Baked stuffed brook trout meuniere
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Butter |
| ½ | cup | Minced onion |
| ½ | pounds | Mushrooms -- sliced |
| 1 | tablespoon | Minced parsley |
| 2 | cups | Coarsely crushed soda |
| Crackers | ||
| 3 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| ⅛ | teaspoon | Thyme |
| 4 | Brook trout | |
| ½ | cup | Flour |
| 2 | tablespoons | Lemon juice |
Directions
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, ¼ teaspoon pepper and the thyme. Split the trout for stuffing and stuffwith the prepared mixture; sew the openings. Mix the flour with the remaini 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. Serves 4. Recipe Sou
Recipe By : Jennie Grossinger - "The Art Of Jewish