Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 To 8 whole trout (8-10 oz),
-boned
-flour
2 Eggs, beaten
2 c Bread crumbs
-Shrimp Stuffing (recipe
-follows)
1/4 c Butter
-juice and grated zest of 1
-lemon
-salt, pepper

Dredge each trout in flour, dip in eggs, then roll in bread crumbs to
coat lightly. Carefully fill each trout cavity with Shrimp Stuffing.
Secure seams with wood picks. Melt butter in large skillet. Saute
trout in butter, a few at a time, until lightly browned on both sides
and until stuffing is hot. Remove trout as done and keep warm. Add
lemon juice and zest to butter remaining in pan and heat a few
seconds. Season to taste with salt and pepper and pour over trout.
Makes 6-8 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

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