Preparation:
Place seasoned flour into a shallow bowl or pie pan, set aside combine seasoning mixture and onion powder-mix well, set aside heat two-thirds the butter in a saute pan, over a medium flame add onions and celery heat and stir for 3-4 minutes, until barely softened add seasoning mixture, scallions, and garlic heat and stir for another 3-4 minutes add shrimp and crab heat for 5-6 minutes, stirring often add half the breadcrumbs, heat for 1 minute, without stirring stir and scrape bottom-mixing well add remaining butter and breadcrumbs-mix well allow to cool slightly beat in 1 egg and grated parmesan cheese cover and chill completely season cavity of trout with salt and pepper combine milk and remaining egg-beat to mix well pour milk mixture into a loaf pan spoon chilled mixture into the cavity of each trout close up cavity, cover, and chill for up to 8 hours coat trout with seasoned flour, patting firmly with your hands to remove all the excess moisten with milk mixture, allowing excess to drip off coat with flour mixture, shake off excess set onto a piece of waxed paper repeat with remaining trout fry in for 2 minutes per side and 30 seconds on exposed stuffing place into a baking pan bake @ 350 degrees for 20-30 minutes serve hot as is or moistened with hollandaise sauce |
