Lemon-Stuffed Trout

* Exported from MasterCook *

LEMON-STUFFED TROUT

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----STUFFING-----
5 oz Melted butter
8 Shallots, minced
1 1/4 c Bread crumbs
Juice of 3 lemons
Lemon zest of 3 lemons
1 c Chopped parsley
3 Eggs, beaten
Thyme to taste
Salt to taste
Pepper to taste
-----TROUT-----
1 Trout, pan-dressed, boned
From stomach to head
1/2 oz Lemon juice
Butter as needed
2 oz Dry white wine
Hollandaise sauce

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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