Baked Stuffed Lake Trout Recipe

Summary

Preparation Time20 MinCooking Time50 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings10
CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 White fish/Very fresh lake trout / pickerel4 Pound, cleaned (2 Pieces, About 2 Pound Each)
 Lemon1⁄2 Large, rind grated and juice extracted
For dressing:
 Fine soft bread crumbs4 1⁄2 Cup (72 tbs)
 Butter6 Tablespoon
 Chopped green onions2⁄3 Cup (10.67 tbs)
 Salt1⁄2 Teaspoon
 Freshly ground pepper1⁄4 Teaspoon
 Finely chopped parsley1 Tablespoon
 Chopped fresh basil/1/2 teaspoon dried crushed basil1 Teaspoon
For fish coating:
 Soft butter1⁄4 Cup (4 tbs)
 Flour1 Tablespoon
 Pepper1⁄4 Teaspoon
 Parsley2 Tablespoon
 Lemon1 , thinly sliced

Nutrition Facts

Serving size

Calories 353 Calories from Fat 135

% Daily Value*

Total Fat 15 g23.5%

Saturated Fat 8.2 g41%

Trans Fat 0 g

Cholesterol 153.1 mg

Sodium 417.6 mg17.4%

Total Carbohydrates 17 g5.7%

Dietary Fiber 1.8 g7.2%

Sugars 1.5 g

Protein 36 g72.2%

Vitamin A 29.3% Vitamin C 32.7%

Calcium 15.3% Iron 13%

*Based on a 2000 Calorie diet

Directions

1. Wipe the fish inside and out with a damp cloth.
2. Sprinkle the cavities with about 1 tsp lemon juice.
3. Reserve the rest of the juice.
4. To prepare the dressing, place the bread crumbs in a large bowl.
5. Add the grated lemon rind.
6. Melt the butter in a frying pan over moderate heat.
7. Saute the onions until transparent, 3-4 minutes.
8. Mix in the salt, pepper, parsley, and basil.
9. Cook 2 minutes.
10. Pour the butter mixture over the crumbs and lemon rind.
11. Toss well to blend the flavours.
12. Divide the dressing into 2 parts.
13. Stuff each fish with 1/2 the dressing.
14. Close the sides together, press toothpicks through both sides, and lace up each fish with heavy thread.
15. Smear the fish all over with the soft butter.
16. Lay in a large, shallow roasting pan.
17. Sprinkle with the remaining lemon juice.
18. Bake for 10 minutes per pound plus 10 extra minutes).
19. Baste with accumulated pan juices after 10 minutes.
20. After the first 15 minutes of cooking, sprinkle each fish with the flour and the rest of the salt and pepper.
21. Return the fish to the oven.
22. Wait 5 minutes.
23. Baste to set the crust.
24. Return to oven for 10 minutes.
25. Remove fish to a heated platter.
26. Take out the thread and toothpicks.
27. Pour any pan juices around the fish.
28. Garnish with parsley and lemon slices.
29. Serve immediately.
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