Free Recipe Rye-Stuffed Trout
Recipe Type: F Recipes
Recipe Preparation: bake
Cooking Ingredients for Rye-Stuffed Trout Recipe
4 sl Rye bread
1/3 c Chopped celery
2 tb Chopped onion
1 ts Grated orange peel
1/4 c Margearine or butter
2 tb Fresh orange juice
1/4 c Snipped parsley
1/4 c Coarsly choppe cashews or
-peanuts (I used pecans)
4 sm Drawn trout; about 1/2
-lb each
Rye-Stuffed Trout Preparation
From: cdevan@leo.vsla.edu (Chris Devan) Date: Mon, 14 Mar 1994 13:56:42 GMT From Cleaning & Cooking Fish by Sylvia BAshline, via Virginia Wildlife. Set oven to broil at 550 degrees. Cut bread into 1/2inch cubes. Spread on baking sheet. Broil 5-6 inches from heat, stirring one or two times, until toasted, about 4 minutes. SEt aside. SEt oven to bake at 375 degrees. GRease a 13×9 inch baking pan (or xomething). In a 1-1/2 quart saucepan, cook and stir celery, onion and orange peel in margarine over medium heat until tender, about 5 minutes. Stir in orange juice. Heat until bubbly. Stir in parsley and nuts. Add bread cubes; toss to coat. Remove from heat. Place fish in prepared pan. Stuff with bread mixture. If desired (whatever the hell that means) brush fish with 2 tablespoons melted margarine or butter before baking. Bake until fish flakes easily at backbone, about 20 minutes. 4 servings. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives.
Cooking Temperature:
Recipe Serves: 4
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