| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 4 |
|
Trout |
| 6 |
tb |
Soft fresh bread crumbs |
| 2 |
|
Lemons |
| 4 |
ts |
Finely chopped parsley |
| 4 |
tb |
Seasoned flour |
| 2 |
oz |
Butter for frying |
| 4 |
oz |
Butter for sauce |
|
|
Salt and pepper |
| 1 |
tb |
Butter for stuffing; (1 to 2) |
INSTRUCTIONS
You may use trout boned and gutted from back or you may use trout fillets,
using the stuffing like a sandwich filling between two halves, pressing
them well together. Make the stuffing by mixing bread crumbs, butter,
parsley, salt, pepper and the zest of the lemons. Squeeze the lemons and
moisten stuffing with a little juice, reserving the rest for the sauce.
Divide mixture in four parts and stuff each fish, pressing them shut
gently. Dust them in flour and fry in butter until nicely brown. Keep warm
while you make the sauce. Using the same pan in which you fried the fish,
reduce equal amounts of lemon juice and water to half, scraping the pan
juices. Add a pinch of salt and then, bit by bit, whisk in butter. Don't
overheat or it will turn oily. This is a delicious, light, creamy sauce for
the fish. Serves 4.
Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4,
1998
A Message from our Provider:
“Jesus: add a whole new dimension to your life”