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Baked Stuffed Salmon Trout

This recipe was originally for pike, which may be hard to obtain. It works well with any large freshwater fish.

ingredients

serves 6
1 medium onion, finely chopped
75 g (3 oz) butter
3 cloves garlic, diced
75 g (3 oz) finely chopped mushrooms
50 g (2 oz) seasoned fresh breadcrumbs
50 ml (2 fl oz) milk
6 anchovies, ground to a paste
10 g (1 tbsp) capers
15 g (2 tbsp) finely chopped parsley
25 g (1 oz) grated Parmesan cheese
a 2 kg (4 lb) salmon trout, cleaned and scaled, without backbone, but with the head and tail left intact
125 ml (4 fl oz) sour cream, chilled
5 g (1 tsp) salt
5 g (1 tsp) black pepper
45 ml (3 tbsp) lemon juice

method

1. Prepare the stuffing first. In a medium-sized frying pan, brown the onions and garlic in the butter. Cook for 2 to 3 minutes.

2. Stir in the mushrooms and cook for a further 5 minutes.

3. In a large mixing bowl, combine the breadcrumbs, milk, anchovies, capers, parsley and Parmesan cheese.

4. Mix thoroughly. Set the stuffing aside.

5. Preheat the oven to 220°C (425°F) Gas 7.

6. Rinse the fish inside and out, and pat completely dry.

7. Fill the cavity of the fish with the stuffing.

8. Pour the butter, mushrooms and onions over the fish.

9. Bake the fish for 45 to 50 minutes, basting with the pan juices every 5 to 7 minutes.

10. While the fish is cooking, combine the sour cream, salt, pepper and lemon juice in a small bowl. Chill.

11. Remove the fish from the oven. Remove the stuffing from the cavity of the fish and put it in a large mixing bowl.

12. Add half the fish drippings and half the onions and mushrooms from the baking pan. Mix well.

13. Put the stuffing back into the fish. Reduce the oven temperature to 120°C (250°F) Gas 1/4. Return the fish to the oven for 5 minutes.

14. Pour the remaining fish drippings, along with the remaining mushrooms and onions from the baking pan into a small saucepan.

15. Add the sour cream, mix and cook over a low heat, stirring frequently until heated through. Do not allow the sauce to boil.

16. Arrange the fish on a serving platter. Pour some of the sauce over the fish.

17. Serve the remainder of the fish sauce separately.

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