Baked Trout in Wine Sauce
10-12 inch trout (1 per serving)
Fresh or canned mushrooms
Onions – chopped
Bread crumbs
Seasoning – salt, pepper, thyme, bayleaves
White wine
Butter
Parsley – chopped
Saute mushrooms, onions, parsley in butter (lightly)
toss with breadcrumbs and seasoning.
Stuff trout cavities. Place in
greased or oiled baking dish, place lemon slices on top (2 per trout). Melt
butter in pan add equal amounts of white wine and ¼ as much lemon juice. Baste frequently with wine sauce as fish
bakes - 20-25 minutes in 400 degree
oven.
Serve with Carrot-Asparagus Toss from vegetable section, Apple crisp or Huckleberry Cobbler
from dessert section. Can use other
mild flavored fish (Pike, Bass, Catfish)
Submitted
by: Joan Hightower