Brook Trout with Ginger Stuffing
| Yield: | 4 Servings |
| Categories: | Fish |
| 4 | Boneless brook trout | |
| DIVIDER | -- about 1/2 lb. each | |
| DIVIDER | -- with the heads on | |
| 1/4 | lb | Peeled and deveined shrimp |
| DIVIDER | -- cut into small pieces | |
| 1/4 | c | Heavy cream |
| 1 | tb | Grated fresh ginger |
| 1 | Be chopped shallots | |
| 1 | ds | Tabasco |
| Salt | ||
| Freshly ground white pepper | ||
| 4 | tb | Milk |
| 4 | tb | Flour for dredging |
| 2 | tb | Vegetable oil |
| 4 | tb | Butter |
| 1 | tb | Fresh lemon juice |
| 4 | sl | Lemon |
| 2 | tb | Chopped parsley |
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