Recipe: Trout with Ginger Stuffing

Trout with Ginger Stuffing
rec.food.recipes/Tom Warda/1997

1/4 pound shelled and devein shrimp, cut into small pieces
1/4 cup heavy cream
1 tablespoon grated fresh ginger
1 tablespoon chopped shallots
dash Tabasco sauce
salt and black pepper
4 boned brook trout, about 1/2 pound each, with heads and tails left on
4 tablespoon milk
4 tablespoons flour for dredging
2 tablespoons vegetable oil
2 tablespoons butter
1 tablespoon fresh lemon juice
4 lemon slices for garnish
2 tablespoons chopped fresh parsley for garnish

Place shrimp, cream, ginger, shallots, Tabasco, salt and pepper in container of a food processor. Puree the mixture until it is smooth and thick. This should take 40 seconds.

Open up each brook trout. Divide the stuffing into 4 equal portions and spread it evenly over the fillet on the right side of open trout. Fold the left fillet up and over to enclose the stuffing.

Pour the milk into a shallow platter. Mix the flour, salt and pepper on a flat dish. Dip each stuffed trout into the milk, let the excess drip off; then dredge it in the flour mixture. patting to be sure flour adheres.

Heat the oil in a nonstick skillet. Add trout and brown thoroughly on one side. With a spatula turn the trout; the cooking should take 4 minutes on each side. While the fish is browning on one second side, baste it with hot oil from pan to prevent drying. Transfer to warm platter.

While pan is still warm, wipe clean and return to medium heat. In it melt butter and cook it, stirring, until it turns hazelnut in color. Add the lemon juice. Pour the hot butter over the trout. Garnish with lemon slices and sprinkle with parsley. Server directly from heat.