Beer makes batters better, meat more tender, and sauces more flavorful.
Trout With Stuffing
- add review
- #28495
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 cups dry bread cubes
1/4 cup butter, melted
2 tablespoons olive oil
1 cup celery, chopped
1 onion, chopped
2 tablespoons parsley leaves, freshly chopped
1 clove garlic, minced
1/2 cup hot water
1/4 teaspoon black pepper, ground
3/4 teaspoon ground sage
1/4 teaspoon dried marjoram
1/2 teaspoon dried thyme
2 lemons, juiced
4 trout
butter
Cajun seasoning
directions
Combine celery, onion, parsley, garlic in sauce pan with olive oil. Saute over medium heat until just tender
Combine spices with bread crumbs and mix with butter. Combine all ingredients except for trout, adding lemon juice last. Allow to stand covered for 30 minutes.
Stuff your trout, brush with butter and Cajun seasoning and bake until fish is flaky, about 30 minutes at 350 degrees F.
Serve with lemon wedge.
added by
MTGraham
nutrition data
430 calories, 26 grams fat, 29 grams carbohydrates, 23 grams protein per serving.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments