Graham Kerr

151 Baked Trout with Taupo Stuffing

Baked Fish-Basic Method

Preparation info

  • Difficulty

    Medium

  • Recipe to Produce

    6

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 6 portions U.S.A. Imperial Metric
Stuffing:
Cooked crayfish (lobster) ⅔ cup 5 oz. 140 grams
Mushrooms, finely sliced 1 cup 2 oz. 60 grams
Onion, finely sliced ¼ cup 1 oz. 30 grams
Chopped parsley 1 tbsp. 1 tbsp. 2 grams
Lemon thyme leaves 1 spray 1 spray 1 spray
Celery leaves ⅜ cup ½ oz. 15 grams
Butter 2 tbsp. 1 oz. 30 grams
Lemon juice 1 tsp. 1 tsp. 1 tsp.
Salt To season To season To season
Cayenne pepper To season To season To season
Black peppercorns To season To season To season
Trout, dressed weight—head off 4lb. 4lb. 2 kilos

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 350°F.

Method of Cookery

  1. Melt butter, fry onion lightly.
  2. Add mushrooms, lemon juice, salt, cayenne pepper.
  3. Stir in diced crayfish and herbs.
  4. Take off heat and stuff into trout.
  5. Lace up as per chicken (pp. 92-93).
  6. Score sides, brush with clarified butter, season with salt and pepper.
  7. Weigh and cook for 10 minutes per pound.
  8. Remove string and pins to serve; strip off skin.

Serving

Present the trout at the table on a large oval dish. Be very careful how you carve it—try to take the fillets off the bones. Do not cut through like cutlets. Serve with plain boiled herb potatoes and Green Beans. A light dry red wine will balance well with this game fish.

© 1966 Graham Kerr. All rights reserved.

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