Stuffed Trout

September 14, 2010

We eat a lot of fish, but I often find our choices pretty limited. Trout is almost always available and I enjoy the texture and flavor. Mostly I just grill fish or pan sear it. I get tired of that sometimes. One variation I’ve created is Stuffed Trout.

I mix up stuffing using some hunks of old bread (about 5 slices of bread), ripped up into small pieces. I cook 1/4 of an onion and add it to the bread. Then I dump in some herbs. I usually add dill, salt, pepper and sometimes I will use thyme or oregano. Fresh parsley is a must. I get the stuffing wet with chicken broth – wet enough that you can squish it up. It needs to be nice and moist.

I use 2 trout – essentially the whole fish, but with head, tail and all the nasty stuff gone. I place the stuffing between the two sides of the trout and fold the top piece over. I bake it at 350 for about 35 minutes.

I serve with a basic hollandaise sauce, but sometimes I add dill to the sauce or some reduced orange juice. This is a very satisfying dish – you feel like you’re having turkey and stuffing, but it’s a light fish dish (assuming you don’t use too much hollandaise!).

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