Crab-Stuffed Trout With Tarragon
|Onions||2 Large, finely chopped|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Mushrooms||1 Cup (16 tbs), sliced|
|Fresh crab meat/One 7 3/4 ounces can chunk crab meat||8 Ounce, drained, flaked|
|Snipped fresh tarragon leaves/1 1/2 teaspoons dried tarragon leaves||1 Tablespoon|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Freshly ground white pepper||1⁄4 Teaspoon|
|Dressed trout||9 Pound (6 Units, 1 To 1 1/2 Pounds Each)|
Simmer onion in wine until tender (about 5 minutes).
Mix 1 1/2 cups cooked onion with the mushrooms, crab meat, 1 tablespoon tarragon, the parsley, salt, and pepper.
Stuff trout with onion mixture.
Spread remaining onion in a shallow baking pan; arrange trout over onion.
Bake at 400Â°F about 20 minutes, or until fish is tender and flakes with a fork.
Remove fish to serving platter.
Sprinkle with 1 tablespoon tarragon and garnish with lemon twists