Leftover Bread Cookery

Name: Leftover Bread Cookery
Ingredients: ½ loaf Prosciutto Stuffing Bread; 3 medium shallots, chopped; 3 tablespoons olive oil; ⅓ cup chopped fresh flat-leaf parsley; 6 whole trout (about 1 pound each), cleaned with bone in and head and tail left on; Pinch of salt; Lemon wedges, for serving

Whole Trout with Prosciutto Stuffing

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

This is a really fast entree; once the bread is made, you have about 40 minutes from prep to table. Of course, the fresher the better with trout; look for clear eyes, shiny skin, and firm flesh. Plan to cook it the same day it is purchased or caught. Serve this entree with lemon rice and steamed baby green beans.

Ingredients

½ loaf Prosciutto Stuffing Bread
3 medium shallots, chopped
3 tablespoons

Leftovers
Main course
Bread

Method

Preheat the oven to 475°F.
Cut the bread into chunks and whirl in the food processor to make about 3 cups fresh breadcrumbs. Heat the olive oil in a medium sauté pan, and cook the shallots until limp, but not browned, about 5 minutes. Turn off the heat