Rainbow Trout & Savory Cornbread Stuffing

Recipe by Danny Beason
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 28mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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