Shrimp Stuffed Trout recipe
- 4 five-ounce or slightly larger 1/2cup plus 1 tbsp. dry white boneless, ready-to-stuff trout 1/2 cup fresh bread crumbs
- 2 tablespoons butter
- 1 egg
- 3 tbsp. finely chopped shallots
- 2 tsbp. finely chopped parsley
- 1/2 cup thinly sliced mushrooms
- salt and freshly ground pepper
- 1/2 lb. raw shrimp, shelled, deveined & finely chopped
- 1/2 cup heavy cream
- finely chopped parsley for garnish
Preheat oven to 400 degrees. At times, boneless, ready-to-stuff trout can be purchased frozen. If the trout are whole, have them boned by the fishman. Melt one tablespoon of the butter in a small skillet and add two tablespoons of the shallots and all of the mushrooms. Cook briefly and add the chopped shrimp. Stir and cook about 10 seconds. Stir in the one tablespoon wine. Spoon and scrape the mixture into a small bowl. Add the bread crumbs, egg and two tablespoons parsley. Add salt and pepper to taste and blend well. Open up the trout for stuffing. Stuff each with equal portions of the mixture. Tie each trout with string in two places. Sprinkle the trout with salt and pepper to taste. Butter a shallow baking dish with the remaining tablespoon of butter. Scatter the remaining tablespoon of shallots over it. Arrange the stuffed trout over the dish. Bring the remaining one-half cup wine to the boil in a small saucepan on top of the stove, then pour it around the fish. Place the trout in the oven and bake 15 minutes. Pour the cream around the trout and continue baking about 5 minutes. Baste occasionally with the cream. Remove the string and serve sprinkled with chopped parsley.
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