TROUT: A SHOUT OUT
OK, I have a bone to pick. If I planned a smorgasbord menu for my last supper it wouldn’t include trout. I mean, really, trout?!?!?
On my table would be a juicy medium rare cheeseburger… a steamed hot dog representing the red-dye food group... some veal parm and New York pizza. Roast chicken w/ crispy skin, and cheesy mac & cheese, garlic mashed potatoes and a baked potato w/ lots of butter and chopped chives. Well, this is a last meal so I don’t think I need worry about clogging my arteries or a heart attack, right? Oh, and did I mention lobster w/ clarified butter and Beluga caviar on toast points? For sure.
But fish, fish? Nah.
So when Richard made Kathy Kitchens Downie’s whole trout stuffed w/ mushrooms and bacon, I wasn’t prepared to kvell.
But that’s what I did. I kvelled. Since then, he’s served it two ways (see pictures below) – filleted and "un"filleted. Either way, even if I still won’t add it to my last supper menu, it’s a palate’s delight. But, take note, even with the fish filleted, make sure you pick out the bones or this just may be your last meal.
Kathy Kitchens Downie
MUSHROOM & BACON STUFFED TROUT
2 (1 ounce) slices of white bread
¾ cup chopped green onions (about 2 bunches)
¾ cup chop onion
1 cup chopped cremini mushrooms (about 4 ounces)
2 teaspoons chopped fresh thyme
4 center-cut bacon slices, cooked and crumbled
8 (8 ounce) dressed whole rainbow trout
2 tablespoons fresh lemon juice
¾ teaspoon salt
½ teaspoon freshly ground pepper
Lemon wedges and fresh thyme sprigs (optional)
Preheat oven to 350 degrees.
Place bread in a food processor; pulse 2 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 350 for 5 minutes or until golden.
Increase oven temperature to 400.
Heat a large nonstick skillet over medium-high heat. Coat pan w/ cooking spray*. Add green onions and onion to pan; sauté 5 minutes. Add mushrooms to pan; sauté 3 minutes or until mushrooms soften and most of liquid evaporates.
Add chopped thyme; cook 30 seconds. Remove from heat. Combine mushroom mixture, breadcrumbs and bacon in a bowl.
*Richard uses olive oil or olive oil spray because he doesn’t think cooking spray is good for the nonstick skillet.
Open trout flat as you would a book. Drizzle trout evenly w/ lemon juice; sprinkle evenly w/ salt and pepper. Spoon about ¼ cup mushroom mixture onto bottom half of each fish; fold over to cover w/ top half of fish.
Arrange fish on a foil-lined broiler pan.
Bake at 400 degrees for 15 minutes or until fish flakes easily w/ a fork or until desired degree or doneness.
Garnish w/ lemon wedges and thyme sprigs, if desired.
Yield: 8 servings (serving size: 1 stuffed trout)
Note: You can serve it whole or filleted. I prefer it served filleted.
Calories: 294 (26% from fat);
Fat 8.4 g (sat. 3.7 g. mono 2.4 g. poly 0.9g);
Protein 46,6 g
Fiber 0.9 g
Chol. 102 mg
Iron 3.7 mg
Sodium 436 mg
Calc. 34 mg