Rye-stuffed trout

4 Servings

Ingredients

Quantity Ingredient
4 slices Rye bread
⅓ cup Chopped celery
2 tablespoons Chopped onion
1 teaspoon Grated orange peel
¼ cup Margearine or butter
2 tablespoons Fresh orange juice
¼ cup Snipped parsley
¼ cup Coarsly choppe cashews or peanuts (I used pecans)
4 smalls Drawn trout; about 1/2 lb each

Directions

From: cdevan@... (Chris Devan)

Date: Mon, 14 Mar 1994 13:56:42 GMT From Cleaning & Cooking Fish by Sylvia BAshline, via Virginia Wildlife. Set oven to broil at 550 degrees. Cut bread into 1/2inch cubes. Spread on baking sheet. Broil 5-6 inches from heat, stirring one or two times, until toasted, about 4 minutes. SEt aside. SEt oven to bake at 375 degrees.

GRease a 13x9 inch baking pan (or xomething). In a 1-½ quart saucepan, cook and stir celery, onion and orange peel in margarine over medium heat until tender, about 5 minutes. Stir in orange juice. Heat until bubbly.

Stir in parsley and nuts. Add bread cubes; toss to coat. Remove from heat.

Place fish in prepared pan. Stuff with bread mixture. If desired (whatever the hell that means) brush fish with 2 tablespoons melted margarine or butter before baking. Bake until fish flakes easily at backbone, about 20 minutes. 4 servings.

REC.FOOD.RECIPES ARCHIVES

/FISH

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