Graham Kerr

151 Baked Trout with Taupo Stuffing

Baked Fish-Basic Method

Preparation info
  • Recipe to Produce

    6

    Portions
    • Difficulty

      Medium

Appears in
The Graham Kerr Cookbook: By the Galloping Gourmet
The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

Method of Preparation

  1. Cut cooked crayfish into ½-inch dice.
  2. Remove leaves from thyme.
  3. Finely chop celery leaves.
  4. Grind peppercorns.
  5. Clean trout inside and out.
  6. Preheat oven