Lemon-Stuffed Trout
Yield
10 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Stuffing | |||
| 5 | ounces |
butter
melted |
|
| 8 | each |
shallots
minced |
*
|
| 1 ¼ | cups |
bread crumbs
|
|
| 3 | each |
lemons
juiced |
|
| 3 | x |
lemon zest
(from the 3 lemons) |
*
|
| 1 | cup |
parsley leaves
chopped |
|
| 3 | large |
eggs
beaten |
|
| 1 | x |
thyme
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| Trout | |||
| 1 | x |
trout
pan dressed, boned from stomach to head |
*
|
| ½ | ounce |
lemon juice
|
|
| 1 | x |
butter
as needed |
*
|
| 2 | ounces |
white wine
dry |
|
| 1 | x |
hollandaise sauce
as needed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Stuffing | |||
| 144.5 | ml/g |
butter
melted |
|
| 8 | each |
shallots
minced |
*
|
| 296 | ml |
bread crumbs
|
|
| 3 | each |
lemons
juiced |
|
| 3 | x |
lemon zest
(from the 3 lemons) |
*
|
| 237 | ml |
parsley leaves
chopped |
|
| 3 | large |
eggs
beaten |
|
| 1 | x |
thyme
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| Trout | |||
| 1 | x |
trout
pan dressed, boned from stomach to head |
*
|
| 14.5 | ml/g |
lemon juice
|
|
| 1 | x |
butter
as needed |
*
|
| 57.8 | ml/g |
white wine
dry |
|
| 1 | x |
hollandaise sauce
as needed |
* |
Directions
To prepare the stuffing: Sweat the shallots in the butter.
Add the bread crumbs, lemon juice and zest, parsley, beaten eggs, thyme, salt and pepper.
Combine the mixture well and reserve it.
Rub the inside cavity of the fish with lemon juice to help dissolve any remaining bone.
Place the stuffing in the cavity and fold the fish closed.
Place the fish in a buttered baking dish .
Pour the wine around the fish.
Dot the fish with the butter.
Poach in a 350℉ (180℃) oven until it is done.
Serve trout with the Hollaidaise sauce, lemon slices, and parsley.
