Stuffed Rainbow Trout
photo by Thorsten
- Ready In:
- 1hr 29mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1⁄4 cup butter
- 1⁄2 cup finely chopped onion
- 1⁄2 cup finely chopped celery
- 1⁄4 cup chopped fresh parsley
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dried oregano
- 3 cups Italian bread, cubes
- 1 large egg, slightly beaten
- 1 tablespoon chablis (or other dry white wine)
- 4 (8 ounce) farm raised whole trout, dressed
- 1⁄2 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1⁄2 cup all-purpose flour
- 2 slices bacon, cut in half
-
Garnishes
- lemon slice
- fresh parsley sprig
directions
- Melt butter in a large skillet over medium heat; add onion and celery, and cook, stirring constantly, until tender.
- Remove from heat, stir in parsley and next 4 ingredients.
- Add bread cubes; toss gently.
- Combine egg and white wine; stir into bread mixture.
- Spread evenly into 11- x 7- x1 ½” baking dish; set aside.
- Rinse trout; pat dry.
- Sprinkle inside of fish evenly with ½ tsp salt.
- Combine lemon juice and soy sauce; brush inside of fish, reserving remaining lemon juice mixture.
- Dredge fish in flour.
- Place over stuffing, overlapping slightly.
- Drizzle with reserved lemon juice mixture.
- Place bacon over trout.
- Cover and bake at 350* for 45 minutes.
- Uncover and bake an additional 15 minutes.
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Reviews
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This is an excellent recipe for stuffed trout, I used frozen thawed trout for this, and used seasoned salt and white wine, what a great dinner served with Nimrod's Mashed Potato Casserole (<a href="/66442">Pam's Mashed Potato Casserole</a>) thanks for sharing this hon, I look forward to making this again soon!...Kitten:)
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WELL!!! I am impressed. after years of loving trout and doing the usual: fried, baked with rice, etc etc, I decided to dedicate 3 lovely little trout to this recipe. I didnt have celery, and I dont like parsley, so they didnt make it to the pot. I didnt have italian bread, so I used italian herbs instead of oregano. Did it like the recipe, overlapped the trout on the stuffing, thought the cooking time was way too long: but it wasnt. Used "spek" instead of bacon, (vetspek pets calls it, fairly fatty, but very thin) It was wonderful!!! because of the long cooking, it had a stronger fish taste, and my husband and I both loved it!!! The fishy flavoured bread pudding base was wonderful by itself!! I didnt think it looked that good, as the skin was a little dry looking, but the taste made up for the looks!! I will make this often in the future, thanks Bev
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Tweaks
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This was really really great. My version of it was a bit different though. I started out with a long filet rather than a whole fish. I made the stuffing mostly as directed, but instead of using italian bread, I used a poppyseed onion french loaf. I also had no parsley on hand, so I used rosemary instead. On the fish itself, I had no flour so I used a comination of dried sage, dried thyme, dried marjoram, and ground pepper. I just drizzled the soy/lemon mixture over the filet and baked. The fish came out incredibly tender and the combination of textures between the bacon and trout was unbelievable! I think i probably used a bit too much of the soy/lemon sauce, though, because the areas around the filet itself ended up a bit soggy, so that's something that I'll work on next time. Thanks for the recipe, Bev!
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WELL!!! I am impressed. after years of loving trout and doing the usual: fried, baked with rice, etc etc, I decided to dedicate 3 lovely little trout to this recipe. I didnt have celery, and I dont like parsley, so they didnt make it to the pot. I didnt have italian bread, so I used italian herbs instead of oregano. Did it like the recipe, overlapped the trout on the stuffing, thought the cooking time was way too long: but it wasnt. Used "spek" instead of bacon, (vetspek pets calls it, fairly fatty, but very thin) It was wonderful!!! because of the long cooking, it had a stronger fish taste, and my husband and I both loved it!!! The fishy flavoured bread pudding base was wonderful by itself!! I didnt think it looked that good, as the skin was a little dry looking, but the taste made up for the looks!! I will make this often in the future, thanks Bev
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.