Lemon-Stuffed Trout

Course : Fish
Serves: 10
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5 ounces melted butter
8 small shallots -- minced
1 1/4 cups bread crumbs
3 medium lemons -- juice of
3 medium lemon zest of 3 lemons
1 cup chopped parsley
3 large eggs -- beaten
1 teaspoon thyme to taste
1 teaspoon salt to taste
1 teaspoon pepper to taste
1 fillets trout -- pan-dressed, boned from stomach to head
1/2 ounce lemon juice
2 tablespoons butter as needed
2 ounces dry white wine
1 recipe hollandaise sauce

Preparation / Directions:

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.

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