Rainbow Trout & Savory Cornbread Stuffing
Ingredients
- 4 whole rainbow trout (boneless)
- 1 small yellow onion (diced) ⓘ
- 1/2 cup celery (diced)
- 2 tablespoons butter (melted)
- 1 egg (beaten) ⓘ
- 1/2 cup chicken stock or 1/2 cup fish stock ⓘ
- 1/2 cup milk ⓘ
- 1 cup cornbread (cut into small cubes) ⓘ
- 1 cup fresh breadcrumb ⓘ
- 1 tablespoon fresh sage ⓘ
- 1 granny smith apple (peeled, cored and diced) ⓘ
- Cider Sage Sauce ⓘ
- 1 tablespoon butter ⓘ
- 1 tablespoon peeled shallot (minced) ⓘ
- 1 tablespoon lemon juice ⓘ
- 1/4 cup white wine ⓘ
Instructions
- Saute onion and celery in butter.
- Cool.
- In large bowl, combine cornbread cubes, bread crumbs, egg and onion mix.
- Salt& pepper to taste.
- Mix well.
- Add beaten egg and chicken stock.
- Mix well.
- Add enough milk to moisten stuffing.
- Blend in apple& sage.
- Place trout skin side down and open on a sheet pan.
- Divide stuffing among the four, placing stuffing on one side.
- Fold half of trout over stuffing (put fish back together).
- Sauce:
- Melt butter in small saute pan.
- Add shallots.
- Cook 1 minute until softened.
- Add lemon juice, then white wine.
- Reduce to about 2 tablespoons.
- Add chicken stock.
- Reduce to half.
- Add apple cider.
- Reduce to half.
- Add heavy cream and sage.
- Reduce to half.
- Just prior to serving, drop butter cubes into pan and swirl pan until melted.
- Do not allow sauce to go above a simmer at this point.
- Lightly dredge trout in flour or Wondra.
- Pan sear each side in clarified butter or canola oil until golden brown.
- Turn.
- Place in oven for 8-12 minutes to finish.
Nutrition & Diet Analysis (per serving)
816
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).