Sourdough Stuffed Trout

* Exported from MasterCook *

SOURDOUGH STUFFED TROUT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sm Loaf sourdough or crusty
Italian bread
2 tb Finely chopped parsley
1/2 ts Salt
1/8 ts Pepper
1/2 c Thinly sliced green onions
(including some tops)
1 md Sized green pepper,
Finely chopped
3 tb Dry white wine
1/4 c Melted butter or margarine
6 Whole cleaned trout (each
About 12 inches long)
Salt and pepper

Preheat oven to 400. Cut enough bread into 1/2 inch
cubes to make 2 cups (reserve remainder for other
uses). Spread bread cubes in single layer on baking
sheet and bake, stirring occasionally, until cubes are
dry and crisp (about 10 minutes). Remove from oven and
pour into a bowl; combine with parsley, the 1/2 tsp.
salt, pepper, green onion, and green pepper. Drizzle
wine and 2 TBS. of the butter over bread; mix lightly.

Wipe fish with damp cloth, inside cavities and
outside. Brush cavities with some of the remaining
butter; sprinkly lightly with salt and pepper. Stuff
cavities loosely with bread mixture, dividing mixture
evenly among fish; skewer edges together or sew with
heavy thread. Arrange fish side by side in a greased
shallow baking pan (use 2 pans, if necessary, to hold
all fish at once). Drizzle any remaining butter
evenly over tops of fish.

Bake fish, uncovered, until it flakes readily when
prodded in thickest portion with a fork. For a 1 inch
thick fish allow 10 minutes - 5 minutes on a side.



- - - - - - - - - - - - - - - - - -