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Ingredientes
- 8 x boneless trout heads and tails removed
- 4 c. stale bread cut or possibly ripped into 1" pcs
- 1 sm yellow onion
- 2 tsp chopped garlic
- 2 x celery stalks cut 1/2" dice
- 4 Tbsp. unsalted butter
- 1/2 c. chicken stock or possibly as needed
- 2 tsp minced fresh thyme
- 2 tsp salt
- 1 tsp freshly-grnd black pepper
- 3 dsh Tabasco sauce
- 8 Tbsp. unsalted butter melted
- 3 Tbsp. lemon juice
Direcciones
- Saute/fry the onions, celery, and garlic in the butter till the onions are just beginning to turn brown. Add in the chicken stock and seasoning to the pan and simmer for 2 to 3 min. Pour over the bread and stir till the bread is completely moistened. If you need to add in a little more stock to accomplish this, then do so.
- Stuff the trout, using an eighth of the stuffing per fish. Bake for about 20 min at 350 degrees or possibly till the fish is cooked through.
- Mix together melted butter and lemon juice and drizzle over the trout before serving.
- This recipe yields 8 servings.
- Comments: This is Chef Rose Ludwig's favorite way to prepare a trout which someone has caught at the Fishin' hole.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 8 servings | |
| Calories 620 | |
| Calories from Fat 219 | 35% |
| Total Fat 24.71g | 31% |
| Saturated Fat 12.46g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 1427mg | 59% |
| Potassium 499mg | 14% |
| Total Carbs 68.57g | 18% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.68g | 2% |
| Protein 30.86g | 49% |
