All-Fish-Seafood-Recipes.com

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

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Main Ingredient: Trout
Preparation Method: Baked