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Trouts Stuffed with Shellfish Recipe
Serves/Makes: 4
Ingredients:
- 4 trouts
- 6 scallops, finely diced
- 4 shrimps, finely diced
- 2 ounces (56 g) lobster meat, finely diced
- 2 ounces (56 g) crab meat, finely diced
- 4 ounces (113 g) fresh mushrooms, finely diced
- Melted butter
- 2 shallots, minced
- 1/2 ounce (15 mL) cognac
- Flour
- Oil
How to cook:
- Delicately remove spinal bone from trouts, through the inside of each trout, using a small knife.
- Brown together scallops, shrimps, lobster meat, crab meat, mushroom dices and minced shallots in melted butter flambe with cognac.
- Stuff trouts with shellfish mixture.
- Using a large needle and a string, sew-up trouts.
- Flour and then brown trouts in hot oil.
- Bake trouts into a preheated 375°F (190°C) oven for 10 minutes.
Notes:
Serve along a beurre meuniere (mixture of butter, parsley and lemon juice), English-Style potatoes and sauteed parsnip with fine herbs.
Excellent with a dry white wine.
This recipe for Trouts Stuffed with Shellfish serves/makes: 4
Main Ingredient: Trout
Preparation Method: Baked