Stuffed Rocky Mountain Trout Recipes

STUFFED TROUT

Steps:

• Preheat the oven to 425°F.
• Heat the olive oil in a large nonreactive saucepan. Stir in the mushrooms, peppers, jalapeño, onion, and celery, if using.
• Cook for 2 to 3 minutes over medium-high heat, stirring frequently.
• Remove from the heat and cool for 15 minutes.
• Season with salt and pepper to taste.
• Stir in the crabmeat. Set the mixture aside.
• Fan open the trout and sprinkle with the Old Bay Seasoning.
• Loosely pack the cavities of the fish with the vegetable-and crabmeat mixture. Place in a large baking dish and bake for 12 to 15 minutes, or until cooked through. The fish will expand, displaying the stuffing.
• Remove the trout from the pan and squeeze a lemon into the pan juices. Pour over the fish. Garnish with chopped parsley before serving.

STUFFED TROUT WITH PORTER SAUCE

Steps:

• Dry trout. Open it flat on a sheet of foil. Brush flesh with half the soy sauce and sprinkle on the five-spice powder. Heat oven to 500 degrees.
• Heat 1 tablespoon of the grapeseed oil in a medium skillet on low. Add onion, ginger and garlic, and saute until soft. Stir in bread crumbs, increase heat to medium and cook, stirring until crumbs are golden brown. Fold in chives.
• Spread bread crumbs on fish. Arrange anchovies atop bread crumbs on one side of the fish. Using the foil to lift the fish, close it up around the bread crumb stuffing. Skewer the cavity shut. Brush fish on both sides with remaining oil. Transfer to an ovenproof baking dish that can also go on top of the stove
• Roast fish for 15 minutes. Remove baking dish from the oven and transfer fish to a serving platter. Add lime juice, porter, sesame oil and remaining soy sauce to baking dish. Cook on medium-high until sauce has reduced by about half and starts to become syrupy. Pour over fish and serve.

HERB-STUFFED TROUT

Steps:

• Preheat oven to 375 degrees. Dry the trout inside and out with paper towels.
• In a bowl, mix together the bread crumbs, tarragon, chives and parsley. Season and stuff into the trout cavities. Secure closed with toothpicks and place in a greased flame-proof baking dish.
• Brush with olive oil and bake for 10 minutes. Remove to a warm serving platter. Pour to a warm serving platter. Pour the wine into the baking dish and bring to boil over high heat. Scrape up the cooking juices and pour over the fish. Garnish with tarragon and serve

STUFFED ROCKY MOUNTAIN TROUT

Steps:

• Rinse fish and pat dry. Lightly sprinkle inside and outside of fish with salt and pepper set aside.Preheat oven to 425°. Generously grease a broiler pan. In a 10-inch skillet over medium-high heat, sauté celery and green onions in butter or margarine for 3 minutes. Add mushrooms and sauté for 2 minutes. Add crumbs, parsley, lemon juice, marjoram, salt and paprika cook and stir for 2 minutes or until crumbs are lightly toasted.Loosely stuff cavity of each fish with one-fourth of the stuffing mixture. Measure height of the largest stuffed fish at the thickest part to determine baking time.Wrap three slices of bacon, spiral-fashion, around each trout, securing stuffing. Place fish in a single layer in broiler pan. Brush each with butter or margarine. Bake 10 minutes per inch of stuffed fish or until fish flakes easily when tested with a fork. Turn oven to broil. Broil 6 inches from heat source until bacon is slightly crisped.To serve, place fish on a heated platter. Garnish with lemon and watercress or parsley. Serve immediately.