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Butter Stuffed Lake Michigan Trout's picture
  Lake trout 4 Pound, boned (1 Whole)
  Sherry 1 Tablespoon (Adjust Quantity As Needed)
  Butter 3⁄4 Cup (12 tbs)
  Green onion 1 , minced
  Minced parsley 2 Tablespoon
  Finely chopped mushrooms 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), mashed in 1 teaspoon salt
  Salt 1 Teaspoon
  Dry white wine 1 Cup (16 tbs)
  Heavy cream 1 Cup (16 tbs)
  Egg yolks 2
  Brandy 1⁄4 Cup (4 tbs), heated
  Salt To Taste
  Pepper To Taste

Brush inside of boned fish with sherry; refrigerate for 2 hours.
Cream butter and add onion, parsley, mushrooms, and garlic.
Place fish in open baking pan; spread 3/4 of butter mixture inside of fish and remainder on outside.
Pour wine over the fish and bake in preheated moderate oven (375°F.) for 45 minutes, basting often.
Carefully lift fish to a heatproof platter.
Strain liquid remaining in pan; simmer until reduced to half.
Mix cream with slightly beaten egg yolks.
Gradually beat hot sauce into egg-yolk mixture.
Reheat over low heat for 2 or 3 minutes, stirring constantly.
Season to taste with salt and pepper.
Pour heated brandy over the fish; ignite and baste over fish until flames are extinguished.
Pour sauce over and serve at once.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5202 Calories from Fat 3140

% Daily Value*

Total Fat 354 g544.6%

Saturated Fat 165.7 g828.7%

Trans Fat 0 g

Cholesterol 2114.2 mg704.7%

Sodium 3531.6 mg147.2%

Total Carbohydrates 22 g7.4%

Dietary Fiber 2 g7.9%

Sugars 4.3 g

Protein 391 g781.7%

Vitamin A 244.4% Vitamin C 97.2%

Calcium 109.8% Iron 173.3%

*Based on a 2000 Calorie diet

Butter Stuffed Lake Michigan Trout Recipe