Lemon-stuffed trout
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Melted butter |
| 8 | Shallots, minced | |
| 1¼ | cup | Bread crumbs |
| Juice of 3 lemons | ||
| Lemon zest of 3 lemons | ||
| 1 | Trout, pan-dressed, boned | |
| From stomach to head | ||
| ½ | ounce | Lemon juice |
| 1 | cup | Chopped parsley |
| 3 | Eggs, beaten | |
| Thyme to taste | ||
| Salt to taste | ||
| Pepper to taste | ||
| Butter as needed | ||
| 2 | ounces | Dry white wine |
| Hollandaise sauce | ||
Directions
STUFFING
TROUT
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 Hollaidaise sauce, lemon slices, and parsley.
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