50+ Friends Club Cookbook
Fish and Shellfish
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Stuffed Trout with Lemon-Wild Rice Stuffing
From the Kitchen of: Sylvia
Source: Complete Cooking with Jenn-Air
| 4 |
sm. |
whole pan-dressed Trout |
| 1/3 |
c. |
Celery, sliced |
|
| 2 |
Tbsp. |
Green Onion, chopped |
| 2 |
Tbsp. |
Butter or Margarine |
| 1 |
c. |
Cooked Wild Rice |
| 1/2 |
c. |
Cashews, coarsely Chopped |
| 1/2 |
tsp. |
grated Lemon Peel |
| 1/4 |
tsp. |
dried Summer Savory Leaves |
In medium skillet saute celery and green onion in butter until tender. Remove from heat. stir in remaining ingredients except for the whole trout.
Place fish on buttered grid of roasting pan. Fill each fish with 1/4 of the stuffing.
Bake in 375 degree convection oven on rack 2 for 20-25 minutes or bake in preheated 375 degrre radiant oven for 20-25 minutes our until the fish flakes easily.
4 servings.