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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