Herb Stuffed Trout With Sauce Recipe
Herb Stuffed Trout With Sauce is a recipe that can be prepared in nearly no time. Try this Herb Stuffed Trout With Sauce recipe; I am sure you will have a huge fan following for this one!
Ingredients
6 dressed fresh trout
2 bay leaves, halved
1 shallot, thinly sliced
4 peppercorns
2 or 3 sprigs parsley
Salt
1/2 cup wine vinegar
1/2 cup water
1 1/2 cups soft bread crumbs
1 egg, beaten
2 tablespoons freshly minced parsley
1 tablespoon chopped chives
Pepper to taste
Melted butter
1 tablespoon capers
1 small lemon, cut into sections
Directions
Have fish dealer remove heads and tails from trout; bone without cutting in half.
Place trout in shallow glass container.
Combine bay leaves, shallot, peppercorns, parsley, and 1 teaspoon salt; sprinkle over trout.
Mix vinegar and water; pour over trout.
Marinate in refrigerator overnight.
Drain trout; reserve marinade.
Combine crumbs, egg, 1 tablespoon parsley, chives, salt to taste, and pepper in bowl; mix well.
Stuff trout cavities with dressing; brush trout with butter.
Arrange in shallow baking dish; cover lightly with aluminum foil.
Bake in preheated 375 °F oven about 20 minutes, until trout flakes easily.
Strain reserved marinade; place in small saucepan.
Stir in capers, remaining parsley, lemon sections, and marinade mixture; heat through.
Arrange trout on serving dish; pour sauce over.
Place trout in shallow glass container.
Combine bay leaves, shallot, peppercorns, parsley, and 1 teaspoon salt; sprinkle over trout.
Mix vinegar and water; pour over trout.
Marinate in refrigerator overnight.
Drain trout; reserve marinade.
Combine crumbs, egg, 1 tablespoon parsley, chives, salt to taste, and pepper in bowl; mix well.
Stuff trout cavities with dressing; brush trout with butter.
Arrange in shallow baking dish; cover lightly with aluminum foil.
Bake in preheated 375 °F oven about 20 minutes, until trout flakes easily.
Strain reserved marinade; place in small saucepan.
Stir in capers, remaining parsley, lemon sections, and marinade mixture; heat through.
Arrange trout on serving dish; pour sauce over.
