Brook Trout with Ginger Stuffing
boneless, with heads on
heavy whipping cream
red hot pepper sauce
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.