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Brook Trout with Ginger Stuffing















Trans-fat Free, Low Carb


4 each trout
boneless, with heads on
¼ pound shrimp
peeled, deveined
¼ cup heavy whipping cream
1 tablespoon ginger
1 dash red hot pepper sauce
4 tablespoons milk
4 tablespoons all-purpose flour
2 tablespoons vegetable oil
4 tablespoons butter
1 tablespoon lemon juice
4 slices lemon
2 tablespoons parsley leaves


Place the shrimp, cream, ginger, shallots, Tabasco and salt.

Start blending, purée until the mixture is smooth and thick.

This should take about 30 to 40 seconds.

Open the brook trout, divide the stuffing in four equal portions trout.

Fold the left fillet to enclose the stuffing.

Pour the milk in a shallow platter and mix the flour with salt.

Dip each trout in the milk, remove excess and dredge in the flour mixture, patting to be sure the flour adheres.

Heat the oil in a non-stick skillet large enough to hold the trout.

Add the trout and brown thoroughly on one side.

Then turn the trout with a spatula on the other side, the process should take about 4 `minutes on side depending on the thickness of the trout.

While the fish is browning on the second side, baste the top with hot oil from the pan to prevent them from drying out.

Transfer to a warm platter, keep warm.

While the pan is still warm, wipe it out with a paper towel and butter is a hazelnut color.

Add the lemon juice, pour and divide the butter over the trout.

Garnish with the lemon slices and sprinkle the parsley over all.

Serve very hot.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 27479% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 157mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 16g
Vitamin A 16% Vitamin C 8%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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