Rainbow Trout & Savory Cornbread Stuffing
"Presented By: The Hungry Bear Bistro."
- Ready In:
- 28mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 4 whole rainbow trout (boneless)
- 1 small yellow onion (diced)
- 1⁄2 cup celery (diced)
- 2 tablespoons butter (melted)
- 1 egg (beaten)
- 1⁄2 cup chicken stock or 1/2 cup fish stock
- 1⁄2 cup milk
- 1 cup cornbread (cut into small cubes)
- 1 cup fresh breadcrumb
- 1 tablespoon fresh sage
- 1 granny smith apple (peeled, cored and diced)
-
Cider Sage Sauce
- 1 tablespoon butter
- 1 tablespoon peeled shallot (minced)
- 1 tablespoon lemon juice
- 1⁄4 cup white wine
- 1⁄2 cup chicken stock
- 2 teaspoons dried sage or 2 tablespoons fresh sage, chopped
- 3⁄4 cup apple cider
- 1⁄2 cup heavy cream
- 3 tablespoons 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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Reviews
-
A homey recipe that makes an impressive presentation. This will be particularly appreciated by cornbread stuffing lovers like my Dh. Personally I liked the sauce the best. This will do freshly caught trout proud. A bit of work but the taste is worth the effort.
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.
