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LOCATION: Recipes >> Fish >> Stuffed Trout 05

Print this Recipe    Stuffed Trout 05

Trout Stuffed Japanese Style
Yield: 4 servings

1/4 lb mushrooms, sliced
2 Tbsp vegetable oil
1 cup seeded, sliced in 1/4"
4 eggs, lightly beaten
red or green pepper strips
2 tsp soy sauce
4 trout, 8-10 oz. boned with skin, head and tail
3 scallions, cut in 1/2" pieces including greens
8 strips of bacon
1 cup bean sprouts
2 ribs celery, sliced

Mix the vegetables together. In a large skillet or wok heat oil,
then toss in the vegetables and stir fry for 2 minutes. Add the
eggs and soy sauce and continue to toss and cook for another minute
until eggs begin to coagulate.

Stuff each of the 4 trout with one-fourth of the vegetable mixture,
the filling will expand the opening by about an inch. Wrap 2 slices
of bacon around each trout, tucking the ends under the trout.

Bake in a large baking dish so trout are not touching in preheated
500 degree oven about 15 minutes, until skin is crisp and the fish
is opaque to the bone. Test after 12 minutes. Vegetables will remain
crisp.

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