Toad
05-14-2006, 04:50 PM
Having the 1st trout, brownie, from the Ontario trip last weekend. It's in the oven now ready in about 40 minutes.
Baked stuffed is how I prepared it. Estimate about 4 lbs of fish.
1 trout gutted and gilled
1 tube ritz crackers
1 cup flavored bread crumbs
1 tbs garlic
1/4 lb freash shrimp
1/4 lb fresh scallops
1/4 lb butter
Clean trout in fresh water scrape scales in opposite direction lightly to remove slime.
Melt butter is sauce pan.
Add garlic.
Crumble crackers, and add crackers and bread crumbs to melted butter and stir vigorously to wet the crumbs.
After the stuffing cools add shrimp & scallops to the mix and stir lightly just to mix up.
Put trout in a glass baking pan, and stuff interior cavity with stuffing mix and spread rest of the stuffing around trout and a little on top of the trout.
Cook at 350 degrees for about 40 minutes ( remember this is a large 4lb fish so that a smaller fish would probably take less time) It is done when the meat pulls easily away from the bone.
Can't wait about 30 minutes now!
Next weekend it's the fillets from the 28" Steelhead. YUM!
Beerchug Smoke1
Baked stuffed is how I prepared it. Estimate about 4 lbs of fish.
1 trout gutted and gilled
1 tube ritz crackers
1 cup flavored bread crumbs
1 tbs garlic
1/4 lb freash shrimp
1/4 lb fresh scallops
1/4 lb butter
Clean trout in fresh water scrape scales in opposite direction lightly to remove slime.
Melt butter is sauce pan.
Add garlic.
Crumble crackers, and add crackers and bread crumbs to melted butter and stir vigorously to wet the crumbs.
After the stuffing cools add shrimp & scallops to the mix and stir lightly just to mix up.
Put trout in a glass baking pan, and stuff interior cavity with stuffing mix and spread rest of the stuffing around trout and a little on top of the trout.
Cook at 350 degrees for about 40 minutes ( remember this is a large 4lb fish so that a smaller fish would probably take less time) It is done when the meat pulls easily away from the bone.
Can't wait about 30 minutes now!
Next weekend it's the fillets from the 28" Steelhead. YUM!
Beerchug Smoke1