Sautée celery, onions & shrimp	Bake in 345-degree oven

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Stuffed Baked Trout

Source: St. Louis Post-Dispatch, February 8, 1948

Yield: 8 servings

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Ingredients

• 4 lb fresh lake trout

• 1/2 cup minced green onion

• 1/2 cup minced celery

• 1/2 cup minced cooked shrimp

• 2 cups bread crumbs

• Juice 1 small can minced clams

• 1 beaten egg

• Salt and pepper to taste

• Pinch of thyme

• Fish sauce (see recipe)

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Preparation

Bone trout by making slit in back from head to tail. Cut meat away from both sides of bone. Leave enough backbone near head and tail to keep shape of fish.

To make stuffing, mince celery, green onions and shrimp. Sautée lightly in butter until vegetables are tender. Add to bread crumbs, clam juice, beaten egg and seasonings.

Pack stuffing into cavity of fish made by removal of backbone. Tie string firmly around fish to secure stuffing and restore shape. String is preferable to skewers because it can be removed without tearing meat. Brush with butter and bake in 345-degree oven for 15 or 20 minutes.

Dress trout with lemon slices and surround by vegetables. For serving, cut fish into slices cross-wise. Serve with seafood sauce (see recipe).

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Seafood Sauce

• 1 heaping Tbsp minced green onion

• 1 heaping Tbsp minced fresh mushrooms

• 1 small can minced clams

• 1 Tbsp flour

• 1/2 pt fish stock

• 1/2 pt white wine.

Sauté minced green onion, mushrooms and clams in butter. Stir in flour, fish stock and white wine. Stir and simmer sauce until thickened, and season to taste. Fish stock is made by simmering fish bone and trimmings in water.