TROUT STUFFED WITH SHITAKE MUSHROOMS AND SHRIMP

TROUT STUFFED WITH SHITAKE MUSHROOMS AND SHRIMP image

Yield Serves 4

Number Of Ingredients 21

2 lb. Trout, cleaned and scaled
1/4 cup Olive Oil, plus four tablespoons
2 tablespoons crushed garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 stalks Celery, chopped
1/2 large onion, chopped
3 oz Crimini Mushroom, chopped
3 oz fresh Shitake Mushrooms, stemmed and chopped
2 cups seasoned Bread Cubes
1/4 cup White Wine
3/4 cup fish or chicken stock
1/2 teaspoon Cumin
1/2 lb. raw Shrimp, cleaned and deveined
Salt and pepper to taste
Sauce
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoon fresh lemon juice
1/4 teaspoon cumin
1/4 cup slivered Thai Basil Leaves

Steps:

Preheat oven to 375 degrees. On a foil lined baking pan, rub fish inside and out with a mixture of salt, pepper, 1 tablespoon garlic and 1 tablespoon olive oil. Cover and set aside in the refrigerator. In a large frying pan over medium heat, heat 1 tablespoon olive oil. Add celery, onion and sauté for about three minutes. Empty into a large bowl. Without rinsing pan, heat two more tablespoons of oil to high heat. Add mushrooms, stirring constantly for about 5 minutes. Add to bowl. Add bread cubes, remaining oil and remaining garlic to bowl and combine ingredients gently. Add salt and pepper to taste. Add wine, stock, cumin and shrimp and stir until bread soaks up liquid. Stuff fish cavity with stuffing mixture. Place any remaining stuffing in a lightly oiled baking dish. Lightly tent fish with foil and bake for 50 minutes. Just before serving, melt butter in small saucepan. Add oil, lemon and cook over low heat for five minutes. Add salt, pepper and a pinch of cumin. Cover and remove from heat. Transfer fish to platter, top with fresh basil and pour lemon butter sauce over. Serve immediately.