Rainbow Trout & Savory Cornbread Stuffing
- Ready In:
- 28mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 4 whole rainbow trout (boneless)
- 1 small yellow onion (diced)
- 118.29 ml celery (diced)
- 29.58 ml butter (melted)
- 1 egg (beaten)
- 118.29 ml chicken stock or 118.29 ml fish stock
- 118.29 ml milk
- 236.59 ml cornbread (cut into small cubes)
- 236.59 ml fresh breadcrumb
- 14.79 ml fresh sage
- 1 granny smith apple (peeled, cored and diced)
-
Cider Sage Sauce
- 14.79 ml butter
- 14.79 ml peeled shallot (minced)
- 14.79 ml lemon juice
- 59.14 ml white wine
- 118.29 ml chicken stock
- 9.85 ml dried sage or 29.58 ml fresh sage, chopped
- 177.44 ml apple cider
- 118.29 ml heavy cream
- 44.37 ml butter (cold & cut into cubes)
directions
- Saute onion and celery in butter.
- Cool.
- In large bowl, combine cornbread cubes, bread crumbs, egg and onion mix.
- Salt& pepper to taste.
- Mix well.
- Add beaten egg and chicken stock.
- Mix well.
- Add enough milk to moisten stuffing.
- Blend in apple& sage.
- Place trout skin side down and open on a sheet pan.
- Divide stuffing among the four, placing stuffing on one side.
- Fold half of trout over stuffing (put fish back together).
-
Sauce:
- Melt butter in small saute pan.
- Add shallots.
- Cook 1 minute until softened.
- Add lemon juice, then white wine.
- Reduce to about 2 tablespoons.
- Add chicken stock.
- Reduce to half.
- Add apple cider.
- Reduce to half.
- Add heavy cream and sage.
- Reduce to half.
- Just prior to serving, drop butter cubes into pan and swirl pan until melted.
- Do not allow sauce to go above a simmer at this point.
- Lightly dredge trout in flour or Wondra.
- Pan sear each side in clarified butter or canola oil until golden brown.
- Turn.
- Place in oven for 8-12 minutes to finish.
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RECIPE SUBMITTED BY
Danny Beason
Knoxville, Tennessee
I'm disable now for a couple years. I was in sales for 25 years and was a policeman for 5 years before that and just floated around a few years before that. I've been married to the same gal for 30 years, got two sons and two grandchildren.
I got into the recipe seen and have got hooked on it, I'm not a cook but I'm learning as I go. Enjoy reading the different recipes.