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Baked Stuffed Trout


Next year we should erect a monument - possibly in Billingsgate - to Fish Fingers, because in 2010 it will be  fifty-five years since the Birds Eye company introduced their product into Britain, revolutionizing children’s – and in many cases adult  - meals.

Prior to their arrival on our lunch, tea or dinner tables, children were expected to know how to bone a piece of cod or to filet a herring or a sole. Nowadays I’ll wager that many children – and again, adults – believe that fish do not have bones.

I suppose I can afford to be a bit bumptious about this because I am a fan of un-filleted kippers, trout, sole etc. etc. being of the belief that any meat or fish, cooked and  served on the bone has a more savoury, sweet taste.

It is not easy these days to get trout which has not been raised ‘on the farm’ but has come straight out of a clean and unpolluted river or stream but even if you can’t this week’s recipe will suffice for any good fresh trout.

Baked Stuffed Trout   

Ingredients
    4 dressed trout    about ½ pound each
    2  tbls  butter
    1  tbls            onion -- chopped
    1  tbls             celery stalk -- diced
    1  cup            fresh bread cubes
    1  tbls     fresh thyme leaves or one 1 tsp of dried thyme
    8 slices  streaky bacon                   
    salt and pepper
    celery leaves or parsley, for garnishing
 
Preperation

1.  Preheat the oven to 450° F.
 
 2.  Melt the butter or margarine in a frying pan.  Add onion and celery and
 cook until softened, about 5 minutes.  Remove the pan from the heat.  Add
 the bread cubes, thyme, and season with salt and pepper to taste.  Stir to
 mix well.
 
 3.  Season the cavity of each trout with salt and pepper.
 
 4.  Stuff each trout with the bread mixture, dividing it evenly among the
 fish.  If necessary, secure the openings with wooden toothpicks.
 
 5.  Wrap 2 bacon slices around each stuffed trout.  Arrange in a baking
 dish, in one layer.
 
 6.  Bake until the fish flakes easily when tested with a fork and the bacon
 is crisp, 35-40 minutes.  Serve garnished with celery leaves or sprigs of
 parsley.
 

 

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