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Directions:
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Sauté the onions, celery, and garlic in the butter until the onions
are just beginning to turn brown.
Add the chicken stock and seasonings to the pan and simmer for 2
to 3 minutes.
Pour over
the bread and stir until the bread is completely moistened.
Stuff the
trout, using an eighth of the stuffing per fish. Bake for about
20 minutes at 350 degrees or until the fish is cooked through.
Take 8 tablespoons
unsalted butter, melted, 3 tablespoons lemon juice, mix together
and drizzle over the trout before serving.
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