Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----stuffing-----
   5      ounces        melted butter
   8                    shallots -- minced
   1 1/4  cups          bread crumbs
   3                    lemons -- juice of
                        lemon zest of 3 lemons
   1      cup           chopped parsley
   3                    eggs -- beaten
                        thyme to taste
                        salt to taste
                        pepper to taste
                        -----trout-----
   1                    trout -- pan-dressed, boned
                        from stomach to head
     1/2  ounce         lemon juice
                        butter as needed
   2      ounces        dry white wine
                        hollandaise sauce

Preparation:

1. To prepare the stuffing: Sweat the shallots in the butter. 2. Add the bread crumbs, lemon juice and zest, parsley, beaten eggs, thyme, salt and pepper. Combine the mixture well and reserve it. 3. Rub the inside cavity of the fish with lemon juice to help dissolve any remaining bone. 4. Place the stuffing in the cavity and fold the fish closed. 5. Place the fish in a buttered baking dish. 6. Pour the wine around the fish. 7. Dot the fish with the butter. 8. Poach in a 350F oven until it is done. 9. Serve trout with the Hollandaise sauce, lemon slices, and parsley.