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Stuffed Trout in a Wine Sauce
An old recipe which originally called for 'savoury herbs' in the stuffing. This term covered all the garden herbs, so although thyme and rosemary are specified here, you could equally well substitute marjoram, dill, tarragon or chervil. Use wild trout if you are able to buy them.

INGREDIENTS: Fresh breadcrumbs - 110 g (4 oz), Fresh herbs such as parsley, thyme, rosemary - 1 tbsp, chopped, Lemon - zest and juice, Grated nutmeg - pinch, Egg - 1 beaten, Trout - 4 each weighing about 275 g (10 oz) cleaned, Butter - 25 g (1 oz), Plain flour - 2 tbsp, Dry white wine - 150 ml, Vegetable stock - 150 ml, Double cream - 4 tbsp.

COOKING: 1. Pre-heat oven to 180C / 350F / Gas 4.
2. Put the breadcrumbs, herbs, lemon zest and juice and nutmeg in a bowl. Season to taste. Add the egg and mix together well.
3. Fill the cavities of the trout with the stuffing. Wrap the fish in greased foil. Place the parcels on a baking sheet and bake for 30-35 minutes, until tender.
4. Meanwhile, put the butter, flour, wine and stock in a saucepan and heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes. Stir in the cream.
5. Pour a little sauce over the trout and serve the remaining sauce in a warmed sauceboat or jug.