Trout with Clam Stuffing
Trout With Clam Stuffing is an moderately easy dinner. Made with 1 large trout (2 or 3 lb.) or several small trout (6 to 9 oz.), pan dressed, 1 rib celery, chopped, 1 medium onion, chopped, 4 medium-size mushrooms, coarsely chopped and 4 tbsp. butter or margarine, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Cook celery, onion and mushrooms in 2 tablespoons butter or margarine.
Stir in clams, bread, parsley, salt and pepper. Moisten with a little reserved clam juice.
Stuff trout cavity with clam mixture and place on greased baking pan.
Dot with remaining butter.
Bake in preheated 400Β° oven for 15 to 25 minutes, until fish flakes easily with fork.
Garnish with lemon and parsley.
π· Perfect Pairings
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