Lemon-Stuffed Trout

Whole trout stuffed with a lemony bread crumb filling and oven-poached in white wine is the kind of dish that looks like it belongs in a French bistro but comes together in about 40 minutes. The stuffing is bright with the juice and zest of three lemons, bound with beaten eggs, and fragrant with sweated shallots, parsley, and thyme.

Rubbing the inside cavity with lemon juice before stuffing does more than add flavor. The acid helps dissolve any tiny remaining bones, making the finished fish easier and more pleasant to eat. It’s a professional kitchen trick that takes seconds and makes a real difference.

Poaching the stuffed trout in the oven with dry white wine poured around the base keeps the fish incredibly moist. The wine steams gently in the oven, bathing the trout in aromatic vapor while the butter dotted on top bastes the skin as it melts. Hollandaise sauce on the side is the classic French accompaniment, rich and buttery enough to stand up to the bold lemon stuffing.

Chef Tips

• Sweat the shallots, don’t brown them. Sweating means cooking over low heat until soft and translucent. Browning adds a different flavor that would overpower the delicate lemon.
• Don’t overstuff the cavity. Pack the filling gently. Forcing in too much tears the fish and the stuffing won’t cook through evenly.
• Fold the fish closed and place seam-side down in the buttered dish to keep the stuffing contained during cooking.
• Check doneness by flaking. The thickest part of the fish should flake easily with a fork. The stuffing should be set and not wet in the center.

Variations

• Dill instead of thyme in the stuffing gives it a more Scandinavian character that pairs equally well with trout.
• Skip the hollandaise and serve with a simple lemon-butter pan sauce made from the cooking juices for a lighter finish.
• Almond-crusted: Press sliced almonds onto the outside of the trout before baking for a crunchy, nutty crust.