Stuffed Trout

"Boning the trout is not neccessary but makes it easier to eat, especially for elders and children. Be sure to get all those little pin bones."
 
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Ready In:
50mins
Ingredients:
11
Serves:
2
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ingredients

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directions

  • Scale and remove bones from trout. Remove head and tail also if desired. Scrape some of the flesh off the skin and reserve.
  • Cook and stir onions and celery in margarine until soft.
  • Remove from heat and add bread crumbs, reserved fish, cilantro, lemon juice, basil and dill, mix well.
  • Stuff each trout equal amounts of stuffing.
  • Brush fish with milk or egg white and coat with cornstarch.
  • Fry in medium-hot pan just until golden, turn and cook just until golden.
  • Place on rack in shallow baking pan and bake uncovered at 350F for 20-25 minutes or until fish flakes easily.

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RECIPE SUBMITTED BY

I live in a coastal town in the southwestern corner of BC. From my living room window I can look across the water to the USA. The town is also a suburb of Vancouver so have the water at my front window and the moutains at my back. From the balcony I have a view of Mount Baker which is beatiful. <br>I am retired from the airlines so have a lot of time to shop and do hobbies. I enjoy watching the food channel on TV, and can even watch Gordon Ramsey with his language. But I also like meals that are easy to prepare. I do wish there were more truly lactose free recipes available, most that I have found include ingredients that contain milk ie: mayonaise. <br>I almost never stay to a recipe after the first try - have to add my own touch. However, I do the recipe without changes (except for the sodium and saturated fat levels in some cases) the first time, out of respect for the chef, there may be subtle flavours that are not too apparent. <br>I am also a committed singer and belong to two choirs, I also love singing the music from the old musicals though have never done that for the public. <br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg>
 
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