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Chapter:Fish: Other Recipes
Section:Stove Top
Recipe:Walnut Stuffed Trout
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Walnut Stuffed Trout
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6 very fresh trouts, boned, heads on (OK, heads can be removed if you want)
2 Tbsp olive oil (substitute for 1/4 c. butter in original recipe)
1 cup walnuts
2 shallots
1/2 bunch parsley
1/2 tsp. pepper
1/4 cup olive oil (substitute for 1/2 c. butter in original recipe)
lemon, parsley, and seedless grapes for garnish

Rinse and dry the trout. Make stuffing: chop walnuts in a food processor
until they are fine (save 6 walnuts for garnish). Remove. Chop shallots
with metal blade. Add parsley and chop. Add 2 Tbsp oil, seasonings and nuts
and mix. Spread this mixture inside of trout. Reserve 1 Tbsp of stuffing
for each trout for garnish. Put the 1/4 cup oil in a skillet and sauté each
trout for about 8-10 minutes on each side or until nicely browned. Serve on
a platter with reserved stuffing and a walnut on each trout, garnish with
lemon, parsley and grapes. Can do ahead.

From: Mary Lee Parrington, in 3 Rivers Cookbook III
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