stuffed baked trout
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.
prep time
20 Min
cook time
30 Min
method
---
yield
2-4 serving(s)
Ingredients
- 1 tablespoon salted butter
- 8 ounces sliced mushrooms
- - 2 tablespoons plus 2 teaspoons minced shallots or green onions
- 2 - cloves garlic, minced
- 1/2 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon white or black pepper
- 1 teaspoon lemon juice, fresh
- 1/3 cup fish stock or shrimp stock (note: i also use crab stock)
- 3 tablespoons heavy cream
- 1 cup artichoke hearts coarsely chopped
- 2 teaspoons chopped parsley
- 1 1/2 teaspoons chopped chives
- 1/4-1/3 cup dry seasoned bread crumbs
- 1 - 2 1/2 - 3 lb whole trout (cleaned)
- 1 - whole lemon sliced thinly
- 3 - 4 tablespoons extra virgin olive oil
How To Make stuffed baked trout
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Step 1Preheat the oven to 350 degrees F. -
Step 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.
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Step 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.
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Step 4Add the lemon juice and fish stock and cook until almost evaporated, 2 minutes.
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Step 5Add the heavy cream and artichoke hearts and cook until heated through and the cream has evaporated a bit, 2 to 3 minutes.
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Step 6Remove from the heat and add the parsley, chives, and enough bread crumbs to tighten mixture.
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Step 7Season the inside cavity of the trout well with salt and freshly ground black pepper
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Step 8Stuff the cavity of the trout with the stuffing and place on a foil-lined baking sheet.
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Step 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.
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Step 10Bake for about 30 minutes or until the fish flakes easily and the stuffing is cooked through.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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