Baked Stuffed Sea Trout

Name: Baked Stuffed Sea Trout
Yield: Serves 4 to 6
Ingredients: 1.25 kg (3 lb) sea trout, scaled, cleaned, gutted and boned; 1 lemon; salt; pepper; 150 mls (¼ pint) good dry white wine; 2 tablespoons chopped chives or spring onions; 2 tablespoons chopped chives or spring onions; ¼ teaspoon mace; 2 free-range hard-boiled eggs, chopped; 100 g (4 oz) unsalted butter, softened; 175 g (6 oz) shelled prawns, chopped; 6 canned anchovies, chopped; 4 slices white bread, crusts removed and soaked in milk and then squeezed; 4 slices white bread, crusts removed and soaked in milk and then squeezed; 4 slices white bread, crusts removed and soaked in milk and then squeezed

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

1.25 kg (3 lb) sea trout, scaled, cleaned, gutted and boned
1 lemon

Fish course
Pescatarian

Method

Season the fish, inside and out, with lemon juice, salt and pepper. Mix the remaining ingredients except the wine, and using only half the butter, stuff the fish with the mixture, and secure with cocktail sticks. Place the fish in a buttered dish (using the remaining butter), pour on the wine, cover with foil, and cook for