Recipe - Roasted Quail Stuffed With Veal Over Goats Cheese Grits

3 tablespoon Chopped fresh sage
One fourth cup Unsalted butter; room
temperature
Juice of 1 lemon
One half teaspoon Salt
One half teaspoon Freshlyground black pepper
One half teaspoon Paprika
3 Scallions; finelychopped
One half cup Dry bread crumbs
One fourth cup Pine nuts
2 Fresh jalapeno peppers;
seeded, minced
1 Garlic clove; finely chopped
1 tablespoon Toasted; ground coriander
seed
Salt; to taste
Freshlyground black pepper;
to taste
4 Whole Butterflied rainbow
trout; skin on, bones
Removed; (ask your fish
dealer to do this
For you)
Olive oil
One half pound Cleaned and shelled rock
shrimp

Well in advance of cooking the fish, prepare the stuffing. Combine the
sage, softened butter, lemon juice, spice and seasonings, bread crumbs,
pine nuts, jalapenos, garlic and coriander in the bowl of a food processor,
pulsing to combine well. Remove and place in a bowl. Keep refrigerated
until ready to use. Preheat the oven to 425 degrees. Season the trout with
salt and pepper and rub the trout with olive oil. Divide the stuffing
between the 4 fish evenly and spread an even layer inside the cavity of the
fish. Divide the shrimp in the same way and add the shrimp in a layer in
top of the herb butter. Close the fish to seal in the stuffing. Lay the
fish on an oiled rack and set in a roasting pan. Place the fish in the oven
and roast for 12 minutes on each side. Remove and serve immediately. This
recipe yields 4 servings.

Comments: The original recipe title as listed is "Roasted Rainbow Trout
With Rock Shrimp And Sage Butter Stuffing".

Recipe Source: MICHAEL'S PLACE with Michael Lomonaco From the TV FOOD
NETWORK (Show # ML1B05 broadcast 05181997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

05181997

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

Posted to MMRecipes Digest V4 #3 by "Phillip Waters" muddy@ibm.net on
Jan 9, 1999