Stuffed Trout Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 lb. small shrimp
Old Bay Seasoning
Dressing:
3/4 cup green onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup parsley, chopped
1/2 cup white wine
1/4 cup lump crab meat
Salt (to taste)
White pepper (to taste)
1 lemon, juiced
1/4 to 1/2 cup chicken broth (can substitute fish stock or clam juice)
1 large Gulf trout, boned and split (but not all the way through), room temperature
1 Lemon (juice)
Olive oil
Butter, melted
Paprika
Red pepper
Lemon Sauce:
3 tbsp. butter
1 tbsp. cornstarch
1 1/2 lemons, juice
1 cup chicken broth (or clam juice)
Salt (to taste)
White pepper (to taste)
1/4 cup half-and-half (or whipping cream)
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Directions: |
Directions:Boil shrimp with Old Bay Seasoning, making sure to under-cook shrimp (it will cook more later). Submerge shrimp in ice water to stop cooking. Set aside.
Combine all dressing ingredients.
Place trout in a large baking dish. Open trout and stuff lightly with boiled shrimp and the crab meat dressing. Tie together loosely in two places with string. Squeeze lemon juice over top. Rub top and bottom of fish with equal parts mixture of olive oil and melted butter. Top with paprika with a pinch of red pepper mixed into it.
Make the lemon sauce. Melt butter in a saucepan and stir in cornstarch. Add lemon juice, then chicken broth, salt, white pepper, and the half-and-half. Stir, heat, and keep on low until ready to serve.
Set oven to broil and when heated, place fish under broiler about 1 minute, then turn to 350º for 5 minutes per pound. Baste often. Add more lemon juice and butter if you feel it needs it. Check for flakiness at the bottom of the fish. If not quite done, turn oven down to 325º for about 5 to 10 minutes, checking for flakiness. Don't overcook the fish as it cooks very quickly.
Serve with lemon sauce. You can serve the sauce in a bowl or gravy boat to pass and serve, or pour over fish just before serving. |
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Personal
Notes: |
Personal
Notes: The first time you make this, you may be a little anxious. But you will quickly adjust to how fast or slow your oven may be.
Fresh Gulf trout is getting harder to find. This works well with flounder or red snapper. I am sure your butcher would cut it for stuffing. Most butchers are very accommodating and interested in what your plans are for your purchase.
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