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Baked Stuffed Trout Recipe
|Veal forcemeat||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|Anchovy essence||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2562 Calories from Fat 1469
% Daily Value*
Total Fat 165 g253.3%
Saturated Fat 68.3 g341.5%
Trans Fat 0 g
Cholesterol 879.5 mg
Sodium 1170.2 mg48.8%
Total Carbohydrates 23 g7.8%
Dietary Fiber 0.82 g3.3%
Sugars 0.3 g
Protein 235 g469.1%
Vitamin A 52.9% Vitamin C 12.3%
Calcium 48.5% Iron 90.1%
*Based on a 2000 Calorie diet
Make the forcemeat stiff.
Stuff the trout with forcemeat, and sew up or skewer the openings.
Place in a baking-tin or dish with 2 oz of butter and bake in a moderate oven (350° F., Gas 4) for about 1/2 hr., basting frequently.
Fry the flour and the rest of the butter together.
When the fish is ready, remove it to a hot dish and strain the liquor in the baking-dish on to the flour and butter.
Stir until boiling and smooth, then add the capers, lemon juice, anchovy essence and season to taste.
Simmer for 2-3 min., then pour over the fish and serve.