Sourdough-Stuffed Trout
The tangy crunch of sourdough stuffing, flecked with morsels of green
pepper and green onion, transforms these baked trout into an exciting
entree.
Preheat oven to 400°. Cut enough bread into V2-inch cubes to make 2 cups (reserve remainder for other uses). Spread bread cubes in single layer on baking sheet and bake, stirring occasionally, until cubes are dry and crisp (about 10 minutes). Remove from oven and pour into a bowl; combine with parsley, the 1/2 teaspoon salt, pepper, green onion, and green pepper. Drizzle wine and 2 tablespoons of the butter over bread; mix lightly. Wipe fish with damp cloth, inside cavities and outside. Brush cavities with some of the remaining butter; sprinkle lightly with salt and pepper. Stuff cavities loosely with bread mixture, dividing mix. If you are using Lake Trout and the stuffing is cold, it will take 35 - 40 minutes to bale. If you are using small Rainbow or Brook trout, it will take 10 - 12 minutes less.