Trout with Goat Cheese Stuffing
CLEAR SPRINGS5
4 Clear Springs* dressed trout
Salt and pepper
GOAT CHEESE STUFFING
2 tablespoons olive oil
1 teaspoon minced shallot
1 egg, beaten
8 ounces goat cheese
3 tablespoons fresh bread crumbs
2 tablespoons minced
fresh parsley
FENNEL BREAD CRUMBS
1/3 cup fresh bread crumbs
2 tablespoons olive oil
1/2 teaspoon fennel seed, crushed
1. Preheat oven to 350°F.
2. To prepare the stuffing, heat olive oil in a skillet over medium heat.
Stir in shallots and cook for 2 minutes. Remove from the heat and let cool.
3. In a mixing bowl, combine egg and goat cheese and beat until smooth.
Add reserved shallots, bread crumbs and parsley and mix until well blended.
Set aside.
4. To prepare the fennel bread crumbs, place all ingredients in a bowl and
mix until well blended.
5. Fill the trout with stuffing and sprinkle with fennel bread crumbs.
Season to taste with salt and pepper.
6. Place in a baking pan and bake for 18-22 minutes, or until the fish is
opaque and the stuffing is hot. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Rainbow Trout with
Shrimp Cornbread Stuffing
IDAHO TROUT5
1 8 1/2-ounce package
Jiffy corn muffins
1 egg
1/3 cup milk
1/2 cup chicken stock
1 teaspoon chopped garlic
1/4 cup chopped yellow onion
1/4 cup diced celery
1/2 teaspoon dried summer savory
Pinch of thyme, chopped
2 tablespoons butter, plus 2
tablespoons melted butter
2 tablespoons chopped
red bell pepper
1 tablespoon chopped
black olives
1/4 cup dry wheat bread cut in
1/4-inch cubes
2 tablespoons chopped
fresh parsley
1/4 cup thinly sliced green onion
1/4 cup bay shrimp (optional)
Salt and pepper to taste
6 Idaho Trout* whole dressed
rainbow trout
1. Preheat oven to 350°F.
2. Combine corn muffin mix, egg and milk. Pour into a greased 9-by-11-
inch pan and bake for 20 minutes. Let cool.
3. Simmer chicken stock, garlic, yellow onion, celery, savory, thyme
and 2 tablespoons butter until vegetables are translucent, about 3 minutes.
4. Crumble cornbread into a bowl. Fold in chicken stock mixture, bell pepper,
olives, bread cubes, parsley, green onion, shrimp, and salt and pepper; chill.
5. Fill trout with stuffing; brush with melted butter. Bake for 14 minutes,
or until fish is opaque and stuffing is hot. Makes 6 servings.
Recipe provided by Chef Kirt Martin.
* Brands may vary by region; substitute a similar product.
