| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Canadian | Seafood | 6 | Servings |
INGREDIENTS
| 6 | 4-6 oz trout fillets; (fresh | |
| 1 | cn | Clams |
| 3 | tb | Butter |
| 3 | tb | Chopped onion |
| 2 | c | Soft bread crumbs |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1 | cn | Cheddar cheese soup |
| 2 | tb | Chopped parsley |
| 1 | tb | Butter melted |
| 3 | tb | Fine dry bread crumbs |
| 2 | tb | Pimento; chopped |
INSTRUCTIONS
Drain clams and rinse. Melt butter and saute onions until tender. Add clams, bread cubes, salt and pepper and toss lightly. Arrange 1/2 of the fillets on a raised rack in a greased baking dish. Top with stuffing and cover with remaining fillets. Combine soup, parsley and pimento. Spread evenly over fillets. Top the fillets with a mix of bread crumbs and melted butter. Bake at 450 for 25 minutes or until fish flakes easily. Serves 6. (Adapted from a recipe in "Canadian Fish...A Good Catch!", Fisheries and Oceans Canada, 1980) Recipes sent to me from Bill, wight@odc.net
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