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Stuffed Baked Trout
| Categories: Seafood |
- 4 ea Trout - pan size
- 6 Large Potatoes
- 2 tb Butter
- 1/4 C cereal cream caraway seed
Stuffing
- 1 lb Bacon strips
- 2 ea Tomatoes
- 1 ea Big onion
- 1 ea green bell pepper
- 2 ea Stalks celery
Cut up the bacon into .5x.5" squares. Mix with coarsely chopped
pepper, tomato, celery, onion and fry till bacon is glass-like and
start releasing juices. Do not fry completely. Peel the potatoes,
cut into circles 1/4 inch thick and parboil in water. Drain and
spread on a dish buttered with 1 tb of butter (I use 15x9x2" Pyrex),
lightly sprinkle with caraway seed. Spread the rest of butter on top
of potatoes. Bake uncovered at 350 deg.F for 1 hr. Mix half way
through. After 1 hour place the fish stuffed with partially fried
bacon and veggies on top of potatoes, pour the remainder of mixture
(including juices) on top of fish and pour cream all over. Place in
the oven for another 30 min.
N.B. Do not use salt as bacon is usually salty enough.
Leave a head on for decoration but make sure the gills are
removed.
Garnish with a wedge of lemon and fresh green parsley.
Use enough potatoes so that the bottom of a dish is completely
covered.
Use a dish with high side walls (1.5" or more)-cream bubbles when
boiling.
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