Stuffed Trout

The recipe below can be used for any type of fish or game. I have used it here to stuff rainbow trout, and on a trip to Algonquin Park, to stuff perch, brook trout and fallfish. This recipe is enough for 2 fish and serves 4 people.

Stuffed Trout Recipe

2 – 2lb fish, scaled and deboned

2 cups – bread, cubed in 1/2″ pieces

1 cup – diced mushrooms

1/2 cup – diced onions

1/2 cup – diced sweet and hot peppers

1 cup – chopped spinach or arugula

1 – medium tomato, cubed

2 tablespoons – Braggs Herb Sprinkles

1 teaspoon – each salt and pepper

1 tablespoon – butter, ghee or cooking oil

Directions

Debone and scale 2 fish Saute onions, garlic, peppers and mushrooms in a hot pan. Remove pan from heat and mix in the spinach, bread crumbs and tomatoes, coating the bread crumbs in the butter and vegetable mixture. Let cool. Place the stuffing into the cavity of each fish. Insert skewers, toothpicks, twigs into the belly of the fish to hold in the stuffing. Trussing string works even better if you have some on hand. Place the stuffed fish on a hot grill or frying pan, but on low to medium heat only. If you are cooking it in an oven or barbeque, set the temperature to 350F. Cook for 10 minutes, then flip the fish and cook for an additional 15 minutes. Test for doneness by inserting a stick or fork through the fish – there should be very little resistance. Serve with bannock and beer.

Total Calories: Who cares, just enjoy.