| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains, Eggs |
Japanese |
Seafood |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Mushrooms, sliced |
| 2 |
tb |
Vegetable oil |
| 1 |
c |
Seeded, sliced in 1/4" |
| 4 |
|
Eggs, lightly beaten |
|
|
Strips, red or green pepper |
| 2 |
ts |
Soy sauce |
| 4 |
|
Trout, 8-10 oz. boned with |
|
|
Skin, head and tail |
| 3 |
|
Scallions, cut in 1/2" |
|
|
Including greens |
| 8 |
|
Strips of bacon |
| 1 |
c |
Bean sprouts |
| 2 |
|
Ribs celery, sliced |
INSTRUCTIONS
Mix the vegetables together. In a large skillet or wok heat oil, then toss
in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce
and continue to toss and cook for another minute until eggs begin to
coagulate.
Stuff each of the 4 trout with one-fourth of the vegetable mixture--the
filling will expand the opening by about an inch. Wrap 2 slices of bacon
around each trout, tucking the ends under the trout.
Bake in a large baking dish so trout are not touching in preheated 500
degree oven about 15 minutes, until skin is crisp and the fish is opaque to
the bone. Test after 12 minutes. Vegetables will remain crisp.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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