Velvet Turtle Stuffed Trout
Categories: Trout, Bread Crumb, Stuffed, Seafood
6 - 8 whole trout (8-10 oz),
2 Eggs, beaten
2 cups of Bread crumbs
1/4 cup of butter |
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Dredge each trout in flour, dip in eggs, then roll in bread crumbs to coat lightly. Carefully fill each trout cavity with Shrimp Stuffing. Secure seams with wood picks. Melt butter in large skillet. Sauté trout in butter, a few at a time, until lightly browned on both sides and until stuffing is hot. Remove trout as done and keep warm. Add lemon juice and zest to butter remaining in pan and heat a few seconds. Season to taste with salt and pepper and pour over trout. Makes 6-8 servings. From the files of Al Rice, North Pole Alaska. Feb 1994 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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