River Lane Inn's Stuffed Trout

1/2 cup finely chopped bacon
1/2 cup finely chopped shallots
1/2 cup finely chopped mushrooms
1/2 cup finely chopped celery
1 cup finely chopped crab meat
1 cup finely chopped sole
Pinch of each:
  Garlic powder
  White pepper
1/2 cup Cream Sauce (see recipe)
12 (6-ounce) fresh rainbow trout, scaled and cleaned
Seasoning salt
4 tablespoons butter, melted

In a large sauté pan, cook bacon until crisp; drain off excess fat. Add the shallots, mushrooms, and celery and cook over medium heat 5 minutes. Add the crab meat, sole, herbs, and Cream Sauce. Stir to mix. Remove from heat and allow to cool to room temperature.

Preheat oven to 400 degrees. 

Rinse trout and pat dry with paper towel. Season inside and out with seasoning salt. Place each trout on its side in an 11" non-stick pan and stuff with 1/2 cup stuffing mixture.

Put just enough water in the pan to barely cover the bottom. Drizzle melted butter over trout. Bake in preheated oven 20 minutes. Serve 2 trout to each person.

Cream Sauce
1 tablespoon butter
1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup milk

Melt the butter over low heat in a heavy saucepan. Blend in the flour, salt and pepper using a wooden spoon. Cook over low heat, stirring until the mixture is smooth and bubbly. Remove from heat and stir in the milk. Return to heat and bring to a boil, stirring constantly. Boil 1 minute. 


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