Stuffed Brook Trout
4 to 6 green onions, minced
1 to 2 cups (250 - 500 mL) fresh mushrooms, minced
1 tbsp (15 mL) dill, dried or fresh
1 tbsp (15 mL) Dijon mustard
1/4 tsp (1 mL) pepper
1 tsp (5 mL) salt
2 tbsp (30 mL) dry sherry
2 tbsp (30 mL) butter
3 tbsp (50 mL) flour
1/2 cup (125 mL) cream
6 fresh trout,
1/2 lb (250 g) each
1/2 cup (125 mL) white wine or white vermouth
2 tbsp (30 mL) butter
1/4 tsp (1 mL) sugar
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