Stuffed Rocky Mountain Trout

Serves: 4
Total Calories: 666


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


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.

Nutritional Facts:

Serves: 4
Total Calories: 666
Calories from Fat: 335

This Stuffed Rocky Mountain Trout recipe is from the Flavors of America Cookbook. Download this Cookbook today.

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