- 2 tb butter or margarine
- 1 onion chopped
- 1 celery stalk diced
- 1 cup fresh bread cubes
- 1 tb fresh thyme leaves
- OR 1 teaspoon dried thyme
- salt and pepper
- 4 trout, dressed (about 1/2 pound each)
- 8 bacon slices
- celery leaves or parsley, for garnishing
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- Preheat the oven to 450=B0 F.
- Melt the butter or margarine in a frying pan. Add onion and celery and
cook until softened, about 5 minutes. Remove the pan from the heat. Add
the bread cubes, thyme, and season with salt and pepper to taste. Stir to
mix well.
- Season the cavity of each trout with salt and pepper.
- Stuff each trout with the bread mixture, dividing it evenly among the
fish. If necessary, secure the openings with wooden toothpicks.
- Wrap 2 bacon slices around each stuffed trout. Arrange in a baking
dish, in one layer.
- Bake until the fish flakes easily when tested with a fork and the bacon
is crisp, 35-40 minutes. Serve garnished with celery leaves or sprigs of
parsley.
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