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Stuffed Brook Trout

Microwave.Lady's picture
Ingredients
  Green onions 6
  Fresh mushrooms 500 Milliliter
  Dill 15 Milliliter
  Dijon mustard 15 Milliliter
  Pepper 1 Milliliter
  Salt 5 Milliliter
  Dry sherry 30 Milliliter
  Butter 30 Milliliter
  Flour 50 Milliliter
  Cream 125 Milliliter
  Trout 3 Pound
  White wine/White vermouth 125 Milliliter
  Sugar 1 Milliliter
Directions

Mix together in a dish the 1/4 cup (60 mL) butter, green onions, mushrooms, dill, mustard, pepper, salt and sherry.
Cover and microwave 5 minutes at MEDIUM-HIGH, stirring once.
In another dish, melt the 2 tablespoons (30 mL) butter 1 minute at HIGH.
Add the flour and cream, stir and microwave 3 to 4 minutes at HIGH, stirring after 2 minutes of cook ing.
When the mixture is thick and creamy, add it to the mushroom mixture.
Clean the fish and stuff them with the mushrooms.
Secure the openings with wooden picks, place the fish in a dish, one next to the other.
Heat the white wine or white vermouth, butter and sugar 2 minutes at HIGH.
Pour over the fish, cover and microwave 8 to 9 minutes at MEDIUM-HIGH, or until the fish flakes.
Serve with lemon slices.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Interest: 
Party

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