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.
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