|Milk||1 Cup (16 tbs)|
|Sherry wine||1 Cup (16 tbs)|
|White breadcrumbs||1 Cup (16 tbs)|
|Onion||1 Small, chopped|
|Parsley||1 Tablespoon, chopped|
|Mixed herbs||1⁄2 Teaspoon|
|Melted butter||2 Tablespoon|
|Hot water||2 Tablespoon|
Wash and dry trout.
Place in greased casserole and pour sherry over, leave overnight.
Put stuffing into fish.
Add about 1 cup of milk, pepper and salt, to sherry and fish.
Bake for 10 minutes a pound (20 minutes 1 kg) serve hot or cold.