Baked Stuffed Trout

Submitted by chucks trout
Submitted by chucks trout

Seafood stuffed trout w/ Bernaise sauce




1 Boned trout filet skin on
2 oz. Fresh shrimp
2 oz. Fresh lobster tail
1 green onion
Sourdough bread cubed
Juice of 1 lemon
1 egg beaten
3 eggs seperated save yolks
2 Tbsp dried taragon
½ cup Marsala wine
¼ lb butter
1 Tspn salt
1 Tspn pepper
15"x15" sheet of bakers paper

Nutritional information

No nutrition information available


Stuffing: Cube sourdough bread and toast in 350 degree oven until browned. Next dice shrimp,lobster and green onions and place in large bowl. Next, add lemon juice and mix slowly. Add egg mixture until breading is just moist.

Bernaise sauce: In large bowl, place 3 egg yolks, prepare clarified butter by melting butter and removing as much milk fat off the top as possible. This step is easier with two people: place bowl with egg yolks over low heat and wisk while keeping the bowl moving while your partner slowly laddles butter into the eggs, wisk to consistency of thin mayonnaise then set aside. Next, place tarragon and wine into saute pan and simmer until all moisture is gone. Let cool then add to egg mixture.

Next, cut baker's paper into a heart shape a couple inches larger than your trout. Butter surface of baker's paper, then place trout skin down and season with salt and pepper to taste. Place prepared stuffing on one half of filet, fold over paper and trout in half then fold and staple outer edge to seal. Then place in 350 degree oven for 20 to 30 minutes.

Service: Remove trout from oven and cut paper off top side and remove. The skin should come off with it. Flip over onto plate and remove paper and skin on other side. Top with bernaise and serve.