My husband is a fisherman and hunter so we always have some kind of something he has brought home. I've been making stuffed trout for many years and it has evolved from a Stove Top Stuffing baked trout to stuffings with more variety and combinations. This one is one of our favorites. You can substitute smoked, drained oysters, browned hot spicey sausage, pecans or just about anything you think of.
2Heat the butter in a large skillet until foamy. Add the mushrooms and saute, stirring occasionally, until soft and they have released their liquid, about 4 minutes.
3Add the shallots, garlic, thyme, salt and pepper and cook, stirring frequently, until most of the liquid has evaporated and shallots are soft, 2 to 3 minutes.
4Add the lemon juice and fish stock and cook until almost evaporated, 2 minutes.
5Add the heavy cream and artichoke hearts and cook until heated through and the cream has evaporated a bit, 2 to 3 minutes.
6Remove from the heat and add the parsley, chives, and enough bread crumbs to tighten mixture.
7Season the inside cavity of the trout well with salt and freshly ground black pepper
8Stuff the cavity of the trout with the stuffing and place on a foil-lined baking sheet.
9Arrange half of the lemon slices on top of the stuffing mixture, in the cavity. Drizzle the outside of the trout with the extra-virgin olive oil and season the fish on the outside with salt and pepper,to taste. Arrange the remaining lemon slices on top of the fish.
10Bake for about 30 minutes or until the fish flakes easily and the stuffing is cooked through.