1/1 Photo of Stuffed Speckled Trout Fillets
Angela Dawn's Note:
My friend gave me some trout a couple months ago and I used this recipe out of "Louisiana Cookin'" and it was divine!
My Private Note
Units: US | Metric
- 8 slices thinly sliced bacon
- 1/3 cup chopped onion
- 1/3 cup chopped green bell pepper
- 1/3 cup chopped celery
- 2 cups diced mushrooms
- 2 tablespoons heavy whipping cream
- 2/3 cup breadcrumbs
- 1 tablespoon garlic, minced
- 2 teaspoons cajun seafood seasoning
- 8 (6 -8 ounce) speckled trout fillets (6-8 oz each)
- 2 teaspoons salt and black pepper, as desired
- 1/4 cup extra virgin olive oil
- 1 bunch green onion, blanched
- 1/2 cup dry white wine
- 1/3 cup parmesan cheese, shredded
- paprika, for garnish
- 1Place bacon on a shallow baking pan and bake at 375F for about 15 minutes or until bacon looks crispy. Remove bacon from pan and set aside on paper towel to drain.
- 2Add about half of the bacon drippings from the baking pan into a sauté pan. Sauté your veggies, and mushrooms on medium heat for 2 minutes. Add the heavy cream and let cook until the veggies wilt and the mushrooms soften.
- 3Begin stirring in just enough bread crumbs to create a stuffing (you don't want it wet and pasty, but not dry and crumbly either). When the consistency is right, stir in the garlic, parsley, and seafood seasoning. Set the mixture aside to cool.
- 4Preheat oven to 400°F.
- 5Place fillets on a cutting board, parallel to your body. Then using a sharp knife, slice them horizontally in equal parts so that you create an upper and lower half; leave the top half still attached to the bottom half at the end of the cut, giving you a "flap" which can be raised, up and over. Between the flaps is where the stuffing goes. Now lay the flap on each fillet open, sprinkle on a little seasoned salt and pepper, drizzle on some olive oil, and spoon in a couple of tablespoons of the mushroom stuffing. Then top with the strips of bacon and close the fillets.
- 6Tie each stuffed fillet shut with strips of the blanched green onions. Then place in a shallow baking pan, splash on a little wine, top with a pinch or two of Parmesan cheese, and slide them into the oven. In 12 to 15 minutes the trout should cook to perfection.
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Nutritional Facts for Stuffed Speckled Trout Fillets
Serving Size: 1 (550 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 882.3
- Calories from Fat 445
- Total Fat 49.5 g
- Saturated Fat 11.6 g
- Cholesterol 225.6 mg
- Sodium 588.3 mg
- Total Carbohydrate 20.4 g
- Dietary Fiber 2.5 g
- Sugars 3.9 g
- Protein 80.3 g
The following items or measurements are not included: