Baked Stuffed Brook Trout Meuniere

Recipe Ingredients

1/4 lb	113g / 4oz	Butter
1/2 cup	31g / 1.1oz	Minced onion
1/2 lb	227g / 8oz	Mushrooms - sliced
1 tablespoon	15ml	Minced parsley
2 cups	396g / 13oz	Coarsely crushed soda crackers
3 teaspoons	15ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/8 teaspoon	0.6ml	Thyme
4		Brook trout
1/2 cup	31g / 1.1oz	Flour
2 tablespoons	30ml	Lemon juice

Recipe Instructions

Melt half the butter in a skillet; cook the onion in it 5 minutes. Add the mushrooms and cook 5 minutes longer. Mix in the parsley, crackers, 1 teaspoon salt, 1/4 teaspoon pepper and the thyme.

Split the trout for stuffing and stuff with the prepared mixture; sew the openings. Mix the flour with the remaining salt and pepper; roll the trout in it.

Melt the remaining butter in skillet; cook the trout in it over low heat, turning until browned on all sides. Bake 20 minutes in 350 degree oven. To serve, sprinkle with the lemon juice. Serves 4.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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