Lemon-Stuffed Trout
| Yield: | 10 Servings |
| Categories: | Seafood |
| STUFFING | ||
| 5 | oz | Melted butter |
| 8 | Shallots, minced | |
| 1 1/4 | c | Bread crumbs |
| Juice of 3 lemons | ||
| Lemon zest of 3 lemons | ||
| 1 | c | 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 | oz | Lemon juice |
| Butter as needed | ||
| 2 | oz | Dry white wine |
| Hollandaise sauce |
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