|50 Classic Trout Recipes|
|by Jane Bamforth|
The book opens with an illustrated guide to types of trout, including tips on choosing the best fish and how to prepare fresh fish for cooking.
1 - 10 of 32 for stuffed trout
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Wash trout in cold water, ... degrees for 25-35 minutes. Serve hot. Place any extra stuffing in baking dish, cover and place in oven 20 minutes before serving.
Rinse and drain ... into rice. Place trout in prepared pan. ... butter prior to baking. Bake until fish flakes at the backbone, about 20 minutes. Serves 4.
Open cavity, clean and rub with salt. Stuff fish with your choice of stuffing and skewer closed. Put in deep baking pan with butter. Heat oven to 350 ...
Clean, wash and dry fish. Sprinkle inside and out with salt and pepper. Place fish on a well greased pan bake and serve platter (18 x 13 inch). Stuff ...
In 1 quart ... and pepper. Stuff trout, place in ... waxed paper. Microwave on High 5-6 minutes, rotate and brush with lemon and butter after half the time.
Wash trout and pat dry ... place 2 more slices of onion and lemon on each. Bake in 375 degree oven for 20 minutes or until fish flakes easily. Serves 4.
Saute onions, mushrooms, ... to mixture. Stuff trout with mixture and ... minutes. Sprinkle with paprika and parsley. Serve with wild rice and steamed broccoli.
Saute onion in ... mix well. Sprinkle trout inside and out ... trout to platter; sprinkle with paprika. Garnish with parsley sprigs; serve with lemon wedges.
Melt half the ... thyme. Split the trout for stuffing and ... sides. Bake 20 minutes in 350°F degree oven. To serve, sprinkle with lemon juice. Serves 4.
Cut heads, tails and fins from boned trout. Boil garlic ... remaining in pan until a light brown. Remove from heat, add lemon juice and salt. Pour over fish.
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