Stuffed Rainbow Trout

"This is an absolutely wonderful dish for trout! I used trout fillet instead of the whole trout and it is easy, flavorful and makes a beautiful presentation. Definitely a company worth recipe!"
 
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photo by Thorsten photo by Thorsten
photo by Thorsten
photo by Thorsten photo by Thorsten
Ready In:
1hr 29mins
Ingredients:
18
Serves:
4
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ingredients

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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

  1. This is a great recipe. This is my first time making stuffed fish, but i received raving reviews. the stuffing was easy enough, and the aroma was wonderful. thx for sharing the recipe! =)
     
  2. This was really good. Had to double the recipe due to 9 trout. They fit just perfect into my glass casserole dish. Added a bit of finely chopped cooked bacon to the stuffing... Five stars from the entire family. BIL said it was the best stuffing he had ever tasted! :) Thanks for sharing.
     
  3. 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:)
     
  4. 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
     
  5. I used stove top stuffing instead of bread crumbs and really enjoyed this!
     
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Tweaks

  1. I used stove top stuffing instead of bread crumbs and really enjoyed this!
     
  2. 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!
     
  3. 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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