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| | | Baked Trout w/ Wild Rice Stuffing | Favorite of Jennifer Pinkleman - Avon Lake, Ohio
| | Course: | Main Entrée | | Servings: | 4 | |
Ingredients & Instructions:
1 onion chopped
1 stalk celery chopped
1 ½ cups chopped fresh mushroom
3 tablespoons butter
½ cup uncooked wild rice
¼ teaspoon pepper
Salt
4 trout
½ cup white wine
1 tablespoon minced fresh parsley
Heat oven to 450; and in skillet sauté the onion, celery and mushrooms in butter over medium-high heat. Remove from heat; with rice mixture. Close body cavity with thin skewers. Arrange trout in baking dish. Brush with butter, sprinkle with wine and parsley. Cover and bake until trout flakes easily.
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