Stuffed Trout

  • Yield: 4 servings


4-- trout, cleaned, 10-ounces or 10-12 inches
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


  1. 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).