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Blodgett Lake Stuffed Trout

Serves: 4
Total Calories: 480

Ingredients

4 trout, cleaned (leave heads and tails on)
1 tablespoon butter
4 slices bacon, cooked and cut into 1-inch pieces
2 mushrooms, sliced
4 green scallion onions, sliced thin
1 tablespoon lemon butter (1/2 lemon juice and 1/2 melted butter)
1 teaspoon cumin
1 teaspoon ground red pepper
2 tablespoons white wine
1 lemon, sliced thin

Directions:

Preheat oven to 375°. Put trout in greased 9x13-inch baking dish; set aside. Melt butter in skillet and sauté bacon pieces, green onions, and mushrooms. Drain off fat. Stuff the trout with bacon mixture. Brush top of trout with lemon butter. Sprinkle cumin and red pepper on top of trout. Place lemon slices on top of trout and bake for 30 minutes. Serve hot with steamed rice.

Nutritional Facts:

Serves: 4
Total Calories: 480
Calories from Fat: 213

This Blodgett Lake Stuffed Trout recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.


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