Be the first to Sweet trout is stuffed with mushrooms, bay shrimp, and vegetables in a sherry wine glaze, then topped with a light lemon butter sauce. This dish is classy enough for the finest guest, but a lot easier than you might think.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 6 whole trout, boned
- Flour
- 2 eggs, beaten
- 2 cups bread crumbs
- 1/4 cup butter
- Juice and grated zest of 1 lemon
- Salt and pepper
- .
- Shrimp Stuffing:
- 1 large onion, chopped
- 3 cups sliced mushrooms
- 2 Tablespoons butter
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1/4 cup diced sweet red pepper
- 1/4 cup diced green onions
- 1/2 pound bay shrimp, cooked
- 2 cups dry sherry
Preparation:
Shrimp Stuffing:
Saute onion and mushrooms in butter in skillet until lightly browned. Add salt, white pepper, red pepper, green onions, shrimp, and sherry wine. Simmer over medium heat until liquid is reduced to glaze, stirring occasionally. Cool.
Make Trout:
Dredge each trout in flour, dip in eggs, then roll in bread crumbs to coat lightly. Carefully fill each trout cavity with shrimp stuffing. Secure seams with wood picks. Melt butter in large skillet. Saute trout in butter, a few at time, until lightly browned on both sides and stuffing is hot. Remove trout when done and keep warm.
Add lemon juice and zest to butter remaining in pan and heat few seconds. Season to taste with salt and pepper. Pour over trout.
Yield: 6 to 8 servings
Recipe Source: Velvet Turtle Restaurant chain, California
Reprinted with permission.
Saute onion and mushrooms in butter in skillet until lightly browned. Add salt, white pepper, red pepper, green onions, shrimp, and sherry wine. Simmer over medium heat until liquid is reduced to glaze, stirring occasionally. Cool.
Make Trout:
Dredge each trout in flour, dip in eggs, then roll in bread crumbs to coat lightly. Carefully fill each trout cavity with shrimp stuffing. Secure seams with wood picks. Melt butter in large skillet. Saute trout in butter, a few at time, until lightly browned on both sides and stuffing is hot. Remove trout when done and keep warm.
Add lemon juice and zest to butter remaining in pan and heat few seconds. Season to taste with salt and pepper. Pour over trout.
Yield: 6 to 8 servings
Recipe Source: Velvet Turtle Restaurant chain, California
Reprinted with permission.
