Title: Lemon-stuffed trout
 Categories: Seafood
      Yield: 10 Servings
 
MMMMM--------------------------STUFFING-------------------------------
      5 oz Melted butter
      8    Shallots, minced
  1 1/4 c  Bread crumbs
           Juice of 3 lemons
           Lemon zest of 3 lemons
      1 c  Chopped parsley
      3    Eggs, beaten
           Thyme to taste
           Salt to taste
           Pepper to taste

MMMMM---------------------------TROUT--------------------------------
      1    Trout, pan-dressed, boned
           From stomach to head
    1/2 oz Lemon juice
           Butter as needed
      2 oz Dry white wine
           Hollandaise sauce
 
  1.  To prepare the stuffing: Sweat the shallots in the butter. 2. Add
  the bread crumbs, lemon juice and zest, parsley, beaten eggs,
      thyme, salt and pepper.  Combine the mixture well and reserve it.
  3. Rub the inside cavity of the fish with lemon juice to help dissolve
      any remaining bone. 4. Place the stuffing in the cavity and fold
  the fish closed. 5. Place the fish in a buttered baking dish. 6. Pour
  the wine around the fish. 7. Dot the fish with the butter. 8. Poach
  in a 350F oven until it is done. 9. Serve trout with the Hollaidaise
  sauce, lemon slices, and parsley. ~--