Stuffed Rainbow Trout
Source of Recipe
MOM
2 rainbow trout, fresh
white pepper
chopped mushrooms
olive oil
garlic
1 bunch scallions -- chopped
3 tablespoons butter
tarragon
lemon juice
2 cups dry wine
Take two fresh rainbow trout and clean them. Dry them with paper towels and them powder them on all sides with white pepper. Lay them aside in abaking dish.
Sautee in a skillet nicely chopped mushrooms in olive oil and garlic until browned. Place them in a bowl.
Take a bunch of scallions and chop them well. Melt three tablespoons of butter and mix with tarragon and lemon juice. Sautee the scallions in this mixture until they warmly glisten.
Mix the scallions and the mushrooms together and place them mixture inside both slit trouts and secure.
Melt a stick of butter and mix with tarragon, lemon juice, and white pepper.
Heat the oven in the meanwhile at 400. Pour the drawn butter over the trout and add a couple or so cups of dry Virginia wine (Prince Michel will do). Place in the oven. After fifteen minutes, turn the heat down to 350 and cook for another fifteen to twenty-five minutes, basting the trout frequently with the pan juices.
Meanwhile, place a cup of Ellis Stansel Louisiana rice in a rice-cooker
with two cups of water, a twinge of hot sauce, salt, a table-spoon of butter,and a basil leaf. Cook until done.
Serve the trout in its own sauce with the rice and freshly steamed asparagus.
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