Stuffed Trout

IDD Stuffed Trout

2 lbs. trout, whole, slashed vertically and boned Stuffing:

  • 1 carrot
  • 1 zuccini
  • 1 stalk celery
  • 8 mushrooms, finely diced
  • 1 small onion, finely diced
  • 1 tsp. Spice Island Spice Parisienne or
  • 1 tsp. dill weed
  • 1/4 c. white wine
  • Paprika, optional

Grate carrot, zuccini, celery. Mix with mushrooms and onion. Add Spice Parisienne or dill weed. Stuff trout with stuffing. Place in dish with 1/4 c. white wine, slashes facing up. at 450° for 20 mins., basting with pan juices 2 imes.
2 minutes, sprinkie lightly with paprika so fish browns. Serves 4.


Learn more about Diane Israel.