HERB-STUFFED TROUT

Herb-Stuffed Trout image

Provided by Moira Hodgson

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 trout
1 cup fresh bread crumbs
1/4 cup fresh tarragon, chopped
1/4 cup fresh chives, chopped
1/4 cup fresh parsley, chopped
Coarse salt and freshly ground pepper
3 shallots, minced
2 tablespoons olive oil
1 cup dry white wine
1 tablespoon tarragon leaves to garnish

Steps:

Preheat oven to 375 degrees. Dry the trout inside and out with paper towels.
In a bowl, mix together the bread crumbs, tarragon, chives and parsley. Season and stuff into the trout cavities. Secure closed with toothpicks and place in a greased flame-proof baking dish.
Brush with olive oil and bake for 10 minutes. Remove to a warm serving platter. Pour to a warm serving platter. Pour the wine into the baking dish and bring to boil over high heat. Scrape up the cooking juices and pour over the fish. Garnish with tarragon and serve

Nutrition Facts : @context http, Calories 897, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 37 grams, Fiber 3 grams, Protein 96 grams, SaturatedFat 8 grams, Sodium 1392 milligrams, Sugar 6 grams, TransFat 0 grams