Stuffed Trout
- Yield: 4 servings
Ingredients
- 4-- trout, cleaned, 10-ounces or 10-12 inches
- Stuffing:
- 2tablespoons butter
- 1 1/2tablespoons flour
- 1/2 to 3/4cup white wine
- 1/4cup chopped green onions
- 1/4cup chopped mushrooms
- 1/4teaspoon thyme
- 1/4teaspoon basil
- 1/4teaspoon dill
- 1/8teaspoon crushed bay leaf
- -- Salt and pepper to taste
Instructions
- Make a roux with butter, flour and wine. Then add all other ingredients and stuff each trout cavity. Place each trout individually on a piece of greased, heavy-duty aluminum foil. Fold foil together at the top, leaving a lot of space inside around trout. Place foil packets on charcoal grill, filled with grey coals. Cover and grill partially and cook about 20 minutes. Check 1 package at that time. Trout meat should be white.
Recipe reprinted with permission from The Junior League of Birmingham’s Magic (Birmingham, Alabama, 1982).
