Recipe - Rye-Stuffed Trout

4 sl Rye bread
1/3 cup Chopped celery
2 tablespoon Chopped onion
1 teaspoon Grated orange peel
One fourth cup Margearine or butter
2 tablespoon Fresh orange juice
One fourth cup Snipped parsley
One fourth cup Coarsly choppe cashews or
peanuts (I used pecans)
4 small Drawn trout; about 1/2
pound each

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 56 inches from heat, stirring one or two times, until
toasted, about 4 minutes. SEt aside. SEt oven to bake at 375 degrees.
GRease a 13x9 inch baking pan (or xomething). In a 1One half 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

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