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Serves/Makes: 6

Ingredients:

• 1 (5-pound / 2.27-kg) lake trout
• 2 tablespoons (75 mL) sweet butter
• 1 cup (250 mL) white wine
• 3 tablespoons (45 mL) lemon juice
• Salt and pepper

How to cook Mushroom-Rice Stuffed Lake Trout:

• Rub inside of trout with sweet butter salt and pepper, to taste.
• Stuff trout with cooled mushroom-rice stuffing.
• Remaining stuffing can be cooked separately, into a buttered, covered saucepan.
• Well sew-up trout opening arrange trout into an oven-proof dish, lined with al foil.
• Dot with sweet butter.
• Pour in white wine and lemon juice salt and pepper, to taste.
• Bake into a preheated 400°F (200°C) oven, 10 minutes per inch (2.5 cm) of fish measured at its thickest part, for approximately 35 to 40 minutes.

Mushroom-Rice Stuffing Ingredients:

• 1/3 cup (80 mL) sweet butter
• 2 onions, chopped
• 3/4 cup (190 mL) long grain rice
• 1 1/2 cups (375 mL) fish stock or chicken broth
• 1 pound (454 g) mushrooms, minced
• 3 tomatoes, peeled, seeded and chopped
• 3 tablespoons (45 mL) freshly chopped parsley
• 2 tablespoons (30 mL) lemon juice
• Salt and pepper

How to cook Mushroom-Rice Stuffing:

• Into a casserole, melt half of sweet butter cook onions until translucent.
• Well mix in rice, until all grains are well coated with butter mixture.
• Pour in fish stock or chicken broth bring to a boil.
• Cover casserole lower heat and simmer slowly for 20 minutes.
• Meanwhile, into a frypan, melt remaining sweet butter cook mushrooms until all liquid has evaporated.
• Mix in chopped tomatoes cook for 5 minutes more.
• Mix parsley/mushroom mixture into rice mixture.
• Sprinkle with lemon juice salt and pepper, to taste.
• Leave to cool.

Note:

For a nicer presentation, serve this trout whole, head and tail on, onto a serving plate.

This recipe for Mushroom-Rice Stuffed Lake Trout serves/makes: 6

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Main Ingredient: Trout
Preparation Method: Baked