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Ingredients
4 trout
1 cup fresh bread crumbs
¼ cup fresh tarragon, chopped
¼ cup fresh chives, chopped
¼ cup fresh parsley, chopped
Coarse salt and freshly ground pepper
3 shallots, minced
2 tablespoons olive oil
1 cup dry white wine
1 tablespoon tarragon leaves to garnish
Nutritional analysis per serving (4 servings)
16 grams carbs; 267 milligrams cholesterol; 818 calories; 14 grams monosaturated fat; 8 grams polyunsaturated fat; 7 grams saturated fat; 35 grams fat; 3 grams fiber; 1356 milligrams sodium; 93 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. Dry the trout inside and out with paper towels.
- Step 2
In a bowl, mix together the bread crumbs, tarragon, chives and parsley. Season and stuff into the trout cavities. Secure closed with toothpicks and place in a greased flame-proof baking dish.
- Step 3
Brush with olive oil and bake for 10 minutes. Remove to a warm serving platter. Pour to a warm serving platter. Pour the wine into the baking dish and bring to boil over high heat. Scrape up the cooking juices and pour over the fish. Garnish with tarragon and serve
Private Notes
Comments
Since the recipe omitted when the shallots were supposed to be added, I added a tablespoon of olive oil to the pan after removing the trout, and cooked until tender, then added the wine. Also, the trout wasn’t quite done when it came out of the oven so I returned it to the pan after the wine reduced, lowered the heat to medium, covered it, and cooked for an additional 5 or so minutes. It was good I’d make it again.
There was no "juice" in the pan after baking. The breadcrumb stuffing was too dry, I added olive oil. Recipe doesn't tell us where the shallots go. In the stuffing? Boiled with the wine and "juice?" Some part of this recipe is missing. I would not recommend.