Baked trout with herb stuffing and cream sauce

Posted: March 1, 2015 by nietize in Irish, Trout
Tags: , , ,


From Irish Cooking by Clare Connery
Serves 4


75g / 3 oz butter
1 small onion, finely chopped
2 tbsp finely chopped parsley
1 tbsp finely chopped chives
3 tsp finely chopped dill
50g / 2 oz fine white breadcrumbs
finely grated rind of 1/2 lemon
2 tsp lemon juice
pinch of nutmeg
250ml / 8 fl oz rainbow or brown trout, cleaned and gutted
150ml / 1/4 pint dry white wine
salt and pepper
To serve:
boiled potatoes
green vegetables or salad


Melt 50g / 2 oz of the butter in a large frying pan. Add the onion and cook until soft but not browned. Remove from the heat. Mix the herbs together and add half to the pan, together with the breadcrumbs, lemon rind, juice and nutmeg and season to taste with salt and pepper. Mix well and moisten with 1-2 tbsp of the cream. Divide the stuffing between the fish.


Grease a large ovenproof baking dish with half the remaining butter. Lay the stuffed trout head to tail in the dish, dot with the remaining butter and pour over the wine. Bake in a preheated oven, 240C (475F), Gas Mark 9, for 20 minutes until slightly firm to the touch.


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