Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea speckled trout, large
1 fish stock
4 tb butter
2 tb parsley, chopped
4 tb mushrooms, chopped
2 tb shallots, chopped
2 ea pieces stale bread
1 salt pepper to taste

Clean, wash and dry trout and simmer for 15-18 minutes in sufficient fish
stock stock to cover, or until fish is flaky. Lightly saute` the mushrooms,
onion parsley. Soak the stale bread in some fish stock, squeeze out, and
add it to 1/4 Cup of the fish stock, and blend with the mushrooms, onion
and parsley. Season. Place the trout on a hot platter and spread the herb
mixture over them. Serve very hot. Also for: Any tasty fish will do.
Source: NY Gourmet Society's Founder, J. George Frederick. Recipe date:
11/29/87

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