Sourdough Stuffed Trout
Submitted by scottchef
Whole trout baked with a sourdough bread stuffing of scallions, green pepper, parsley, butter, and white wine. Rustic lakeside cooking that comes together in 40 minutes.
YIELD
10 servingsPREP
10 minCOOK
25 minREADY
40 minSourdough stuffed trout is lakeside cooking at its most approachable. Whole trout cavities get filled with a rustic stuffing of crisp-toasted sourdough cubes, scallions, green pepper, parsley, white wine, and melted butter, then roasted hot in a shallow pan.
Toasting the bread cubes for 10 minutes before mixing is the key move. Dry, crisp cubes soak up the butter and wine without turning to paste, which keeps the stuffing’s texture distinct from the flaky fish. Skip this step and the stuffing will be gummy by the time the trout finishes.
A 400°F (200°C) oven and the five-minutes-per-inch rule are old fisherman’s math for cooking whole fish. Thick in the middle? Give it the full time. Pencil-thin? Pull it early. The fish is done the moment it flakes when prodded at the thickest part.
Stuff the fish loosely, not tightly. A packed stuffing cannot heat through in the time it takes the trout to cook, and undercooked stuffing is never pleasant. Loose packing lets heat move freely so both the fish and stuffing finish together.
Sewing the fish shut or skewering with toothpicks keeps the stuffing where it belongs. Loose stuffing falls out in the pan and burns, losing flavor to the bottom of the dish.
Chef Tips
- Pat the trout dry before brushing with butter. Wet skin won’t crisp, and crispy skin is the best part of a whole roasted fish.
- Use real sourdough or a chewy Italian loaf. Soft sandwich bread won’t hold up to the wine and butter.
- Add lemon slices tucked under the belly for a subtle citrus lift to the whole fish.
- A dry white like Sauvignon Blanc or Pinot Grigio works best here. Sweet whites skew the dish toward cloying.
Variations
- Add chopped toasted pecans or walnuts to the stuffing for crunch and nutty depth.
- Swap in a small amount of dried dill or fresh tarragon for a more herbal Scandinavian lean.
- Use this method on whole salmon or arctic char, extending bake time based on thickness.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Cut enough bread into ½ inch cubes to make 2 cups (reserve remainder for other uses).
Spread bread cubes in single layer on baking sheet and bake, stirring occasionally, until cubes are dry and crisp (about 10 minutes).
Remove from oven and pour into a bowl; combine with parsley, the ½ teaspoon salt, pepper, green onion, and green pepper.
Drizzle wine and 2 TBS. of the butter over bread; mix lightly.
Wipe fish with damp cloth, inside cavities and outside.
Brush cavities with some of the remaining butter; sprinkly lightly with salt and pepper.
Stuff cavities loosely with bread mixture, dividing mixture evenly among fish; skewer edges together or sew with heavy thread.
Arrange fish side by side in a greased shallow baking pan (use 2 pans, if necessary, to hold all fish at once).
Drizzle any remaining butter evenly over tops of fish.
Bake fish, uncovered, until it flakes readily when prodded in thickest portion with a fork.
For a 1 inch thick fish allow 10 minutes - 5 minutes on a side.
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