| 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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