Stuffed Trout

Course : Fish
Serves: 4
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2 cups celery
2 cups mushroom
1/2 cup almonds
2 cups minced clams
1 teaspoon fresh tarragon
1 teaspoon fresh basil
1/4 cup garlic
1/2 pound cooked bacon
4 fillets trout
1/2 cup unsalted butter
2 tablespoons rendered bacon fat
1/3 cup flour
8 ounces clam juice
1 cup white wine
1 pound asparagus tips

Preparation / Directions:

Combine celery, mushrooms, and almonds-mix well fold in clams, tarragon, basil, garlic, and crumbled bacon-mix well pack loosely into cavities of trout and secure with wooden picks grease a 9x13x2-inch baking dish with half of the butter place trout into pan cover with foil, folding one corner back bake @ 350 degrees for 20-25 minutes meanwhile heat remaining butter and bacon drippings in a skillet, over a moderate flame whisk in flour, heat and stir until bubbly and barely blond reduce heat to medium-low whisk in clam juice and wine heat and stir until slightly thickened thinning with additional liquid as necessary cook asparagus in a bamboo steamer until tender-crisp arrange baked trout and asparagus onto a serving platter moisten with sauce serve hot


Nutritional Information:

922 Calories (kcal); 66g Total Fat; (66% calories from fat); 44g Protein; 30g Carbohydrate; 160mg Cholesterol; 1242mg Sodium

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