Brook Trout With Ginger Stuffing

Ingredients

some in the bowl of a food processor
4 brook trout
1/2 with the heads on
60 ml cream
16 gr ginger
1 be shallots
1 gr tabasco
60 ml milk
32 gr flour for dredging
30 ml vegetable oil
55 gr butter
16 ml lemon juice
4 slices lemon
3 gr parsley

Instructions

return it to medium heat to melt the butter and cook until the butter is a hazelnut color. Add the lemon juice, pour and divide the butter over the trout. Garnish with the lemon slices and sprinkle the parsley over all. Serve very hot. ----