Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Speckled trout, large
Fish stock
4 tb Butter
2 tb Parsley, chopped
4 tb Mushrooms, chopped
2 tb Shallots, chopped
2 Pieces stale bread
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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