| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Seafood | 10 | Servings | |
INGREDIENTS
| 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 | ||
| 1 | Trout, pan-dressed boned | |
| From stomach to head | ||
| 1/2 | oz | Lemon juice |
| Butter as needed | ||
| 2 | oz | Dry white wine |
| Hollandaise sauce |
INSTRUCTIONS
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. ~-- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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