Brook Trout with Ginger Stuffing

Yield: 4 Servings
Categories: Fish
4Boneless brook trout
DIVIDER-- about 1/2 lb. each
DIVIDER-- with the heads on
1/4lbPeeled and deveined shrimp
DIVIDER-- cut into small pieces
1/4cHeavy cream
1tbGrated fresh ginger
1Be chopped shallots
1dsTabasco
Salt
Freshly ground white pepper
4tbMilk
4tbFlour for dredging
2tbVegetable oil
4tbButter
1tbFresh lemon juice
4slLemon
2tbChopped parsley
Advertisement