STUFFED ROCKY MOUNTAIN TROUT

Stuffed Rocky Mountain Trout image

Number Of Ingredients 16

4 rainbow trout (10 to 12 oz. each), cleaned, with head and tail on
Salt and pepper
1/2 cup celery coarsely chopped
1/2 cup green onion sliced
1/4 cup butter or margarine
1 cup mushrooms sliced
3 cups bread crumbs soft
2 tablespoons parsley chopped
2 teaspoons lemon juice
1 teaspoon marjoram dried, crushed
1/2 teaspoon salt
1/8 teaspoon paprika
12 slices bacon
1/4 cup butter or margarine, melted
lemon slices
Watercress or parsley sprigs

Steps:

Rinse fish and pat dry. Lightly sprinkle inside and outside of fish with salt and pepper set aside.Preheat oven to 425°. Generously grease a broiler pan. In a 10-inch skillet over medium-high heat, sauté celery and green onions in butter or margarine for 3 minutes. Add mushrooms and sauté for 2 minutes. Add crumbs, parsley, lemon juice, marjoram, salt and paprika cook and stir for 2 minutes or until crumbs are lightly toasted.Loosely stuff cavity of each fish with one-fourth of the stuffing mixture. Measure height of the largest stuffed fish at the thickest part to determine baking time.Wrap three slices of bacon, spiral-fashion, around each trout, securing stuffing. Place fish in a single layer in broiler pan. Brush each with butter or margarine. Bake 10 minutes per inch of stuffed fish or until fish flakes easily when tested with a fork. Turn oven to broil. Broil 6 inches from heat source until bacon is slightly crisped.To serve, place fish on a heated platter. Garnish with lemon and watercress or parsley. Serve immediately.

Nutrition Facts : Nutritional Facts Serves