Title: Trout stuffed japanese style
 Categories: Seafood
      Yield: 4 Servings
 
    1/4 lb Mushrooms, sliced
      2 tb Vegetable oil
      1 c  Seeded, sliced in 1/4"
      4    Eggs, lightly beaten
           Strips, red or green pepper
      2 ts Soy sauce
      4    Trout, 8-10 oz. boned with
           Skin, head and tail
      3    Scallions, cut in 1/2"
           Including greens
      8    Strips of bacon
      1 c  Bean sprouts
      2    Ribs celery, sliced
 
  Mix the vegetables together.  In a large skillet or wok heat oil,
  then toss in the vegetables and stir fry for 2 minutes. Add the eggs
  and soy sauce and continue to toss and cook for another minute until
  eggs begin to coagulate.
    Stuff each of the 4 trout with one-fourth of the vegetable
  mixture--the filling will expand the opening by about an inch. Wrap 2
  slices of bacon around each trout, tucking the ends under the trout.
    Bake in a large baking dish so trout are not touching in preheated
  500 degree oven about 15 minutes, until skin is crisp and the fish is
  opaque to the bone.  Test after 12 minutes. Vegetables will remain
  crisp.