Recipe - Velvet Turtle Stuffed Trout

6 To 8 whole trout (810 oz),
boned
flour
2 Eggs, beaten
2 cup Bread crumbs
Shrimp Stuffing (recipe
follows)
One fourth cup Butter
juice and grated zest of 1
lemon
salt, pepper

Dredge each trout in flour, dip in eggs, then roll in bread crumbs to coat
lightly. Carefully fill each trout cavity with Shrimp Stuffing. Secure
seams with wood picks. Melt butter in large skillet. Saute trout in butter,
a few at a time, until lightly browned on both sides and until stuffing is
hot. Remove trout as done and keep warm. Add lemon juice and zest to butter
remaining in pan and heat a few seconds. Season to taste with salt and
pepper and pour over trout. Makes 68 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini