|Sea trout||3 Pound|
|Fine breadcrumbs||3 Tablespoon (Moistened With Milk)|
|Shallot||1 , finely chopped|
|Dry white wine/Cider||1⁄2 Cup (8 tbs)|
If you are not lucky enough to have your fish cleaned and boned at your fish market, you may easily do it yourself with a little care and practice.
Split the fish down the back from just above the dorsal fin to the tail and remove the backbone by pulling gently, prying with the tip of your knife to avoid waste.
Wipe fish clean.
Never wash with water.
Rub with lemon, salt and pepper inside and outside.
Blend stuffing with hands: breadcrumbs, butter, shallots, egg yolks.
Sew opening closed or use skewers held in place by string.
Place fish in clay baker.
Moisten with wine or cider.
Close and bake.