Rainbow Trout & Savory Cornbread Stuffing

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 4 whole rainbow trout (boneless)
• 1 small yellow onion (diced)
• 1/2 cup celery (diced)
• 2 tablespoons butter (melted)
• 1 egg (beaten)
• 1/2 cup chicken stock or 1/2 cup fish stock
• 1/2 cup milk
• 1 cup cornbread (cut into small cubes)
• 1 cup fresh breadcrumb
• 1 tablespoon fresh sage
• 1 granny smith apple (peeled, cored and diced)
• 1 tablespoon butter
• 1 tablespoon peeled shallot (minced)
• 1 tablespoon lemon juice
• 1/4 cup wine
• 1/2 cup chicken stock
• 2 teaspoons dried sage or 2 tablespoons fresh sage, chopped
• 3/4 cup apple cider
• 1/2 cup heavy cream
• 3 tablespoons butter (cold & cut into cubes)

Recipe

• 1 saute onion and celery in butter.
• 2 cool.
• 3 in large bowl, combine cornbread cubes, bread crumbs, egg and onion mix.
• 4 salt& pepper to taste.
• 5 mix well.
• 6 add beaten egg and chicken stock.
• 7 mix well.
• 8 add enough milk to moisten stuffing.
• 9 blend in apple& sage.
• 10 place trout skin side down and open on a sheet pan.
• 11 divide stuffing among the four, placing stuffing on one side.
• 12 fold half of trout over stuffing (put fish back together).
• 13 sauce:.
• 14 melt butter in small saute pan.
• 15 add shallots.
• 16 cook 1 minute until softened.
• 17 add lemon juice, then wine.
• 18 reduce to about 2 tablespoons.
• 19 add chicken stock.
• 20 reduce to half.
• 21 add apple cider.
• 22 reduce to half.
• 23 add heavy cream and sage.
• 24 reduce to half.
• 25 just prior to serving, drop butter cubes into pan and swirl pan until melted.
• 26 do not allow sauce to go above a simmer at this point.
• 27 lightly dredge trout in flour or wondra.
• 28 pan sear each side in clarified butter or canola oil until golden brown.
• 29 turn.
• 30 place in oven for 8-12 minutes to finish.