Medium
6
PortionsBy Graham Kerr
Published 1966
Recipe to produce 6 portions
U.S.A.
Imperial
Metric
Stuffing:
Cooked crayfish (lobster)
Mushrooms, finely sliced
Onion, finely sliced
Chopped parsley
Lemon thyme leaves
Celery leaves
Butter
Lemon juice
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
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.