Brook Trout With Ginger Stuffing
Ingredients
some in the bowl of a food processor
4 brook trout
1/2 with the heads on
1/4 c cream
1 tb ginger
1 be shallots
1 ds tabasco
4 tb milk
4 tb flour for dredging
2 tb vegetable oil
4 tb butter
1 tb lemon juice
4 slices lemon
2 tb 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. ----