Friday, March 15, 2013

Roast Trout Stuffed with Shrimp and White Wine Sauce

I told you Steve caught a five pound lake trout last weekend. I found a trout recipe in Northwoods Fish Cookery by Ron Berg. He was (or is) the executive chef at the Gunflint Lodge, a far northern Minnesota resort.

I modified his recipe; his is actually stuffed with lobster! We also are not eating wheat and Steve doesn't like celery, so I changed the stuffing ingredients. Oh, and a few other things. I guess you could say his recipe was inspiration for what I did. Here is my modified version. This was the best meal we ate all winter, perhaps one of the top meals of all time!



Roast Trout Stuffed with Shrimp and White Wine Sauce
You can make the wine sauce and the stuffing ahead of time - like even a day or two ahead. Good thing, because you must first go out and catch some trout. We had lake trout, which are big. You could also use this recipe for stream trout. Just divide up your stuffing among the fish.

Catch some fish

Clean the fish

I deboned the trout. It's tricky but it makes eating it easy and more elegant. After gutting the fish and cutting off the head, slide your knife upwards along the rib bones. There are side bones, too. I used a tweezers to pull them out. If you don't want to do these steps, you can cook the fish with the bones inside. In that case, after it cooks, remove the stuffing and set aside, remove the bones and skin, and then place the fish on a plate with the stuffing on top and drizzle with the wine sauce.

Thaw and clean your shrimp

Save the shrimp shells to make stock. If you deboned the fish, add those bones to the shrimp shells in a stock pot and cover with water. Add a teaspoon or so of salt and let it simmer uncovered while you make the stuffing.

Make the stuffing

1 lb cooked shrimp meat
1 cup almond flour
1 onion, finely chopped
3 tablespoons butter
3 T fresh basil, chopped (you could use parsley - I just had basil on hand)
3-6 tablespoons heavy cream
Salt and pepper to taste
2 to 3 dashes hot pepper sauce (or to taste)
A squeeze of fresh lemon

Coarsely chop the shrimp then mix in the almond flour. Melt the butter in a skillet and cook the onions until translucent  Add the onions to the shrimp mixture along with the basil or parsley. Toss to mix. Stir in just enough cream to bind the mixture together. It should still appear crumbly  but will hold together if molded in the hand. Season to taste with salt, pepper, hot pepper sauce and lemon juice. (If you live up here, put your mixture outside for a minute to cool off.) Refrigerate until you use the stuffing.

Make the wine sauce

1/4 cup dry white wine
1 cup fish stock (that you made above or maybe try a good chicken stock)
1/4 cup heavy cream
1 tablespoon butter
Salt and pepper

In a saucepan set over medium-high heat, reduce the wine by half. Add fish stock and reduce heat to medium. Simmer until reduced to a sauce-like consistency. Slowly whisk in the cream. Remove from heat and swirl in the butter. Season to taste with salt and pepper. If not using right away, cool it off and refrigerate for up to two days. (Go ahead and drink the rest of the wine with your dinner!)

Put it all Together

Grease a pan with sides (like a small cookie sheet). Divide the stuffing between the trout. (I had so much stuffing that I left my trout open and laying flat on the pan instead of putting the stuffing inside.) Brush the tops of each trout with melted butter. Season with salt and pepper to taste. Follow the 10 minute rule, baking the trout in a 450 F oven for 10 minutes per each inch of thickness measured at the thickest part.

Take it out of the oven and carefully remove the skin and dorsal fin. Top the trout with some of the white wine sauce and serve the remainder on the side.

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