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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Stuffed Lake Trout Recipe

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This recipe for Stuffed Lake Trout, by , is from Cooking On The Edge...Of The Woods, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nakusp Conservation Association

Category:
Category:

Ingredients:  
Ingredients:  
1 Large lake trout
butter
salt and pepper
cherry

Stuffing:
C butter
1 small onion, chopped
3 tbsp. celery, chopped
4 C bread, cubed
1 tsp. sage or poultry seasoning
1 tsp salt
tsp. pepper
4 tbsp. parsley

Directions:
Directions:
Stuffing:
Melt butter and slowly cook onions and celery until golden brown. Add bread crumbs and remaining ingredients. Toss lightly so all ingredients are mixed well. Place tinfoil on cookie sheet. Place tinfoil on cookie sheet. Place fish on it. Open fish wide and stuff all of stuffing into it. Salt, butter and pepper skin trout. Place a tinfoil tent over fish. Bake 375 for 2 hours.(Depending on size of fish)

The eye of the fish will come out while baking. When fish is ready to serve place a cherry in the eye hole and serve on lettuce leaves for a fancy appearance .

*Be sure to baste fish while it is cooking. Placing butter on the bottom side before adding stuffing will prevent necessity of basting while cooking.

 

 

 

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