Recipe For Trout

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Trout Stuffed With Watercress

by Chef Lucia Watson

To serve four . . .

4 whole trout, heads removed

2 c. watercress leaves (as stemless as possible), packed tightly, and chopped

2 tbsp. chopped shallots

1 c. bread crumbs

2 tbsp. butter

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juice of 1 lemon

chopped zest of 1 lemon

1 tbsp. mustard

salt and pepper

1 splash white wine

€¢ Melt the butter in a heavy sauté pan. Add the shallots and cook, stirring occasionally, about 3 minutes. Add the watercress and cook about 1 to 2 minutes, or until they turn a bright green. Remove the pan from the heat and add lemon juice and zest.

€¢ Combine the watercress mixture with the bread crumbs. Season with salt and pepper. Taste and adjust.

€¢ Lay out the trout. Brush lightly with mustard, sprinkle lightly with salt and pepper.

€¢ Spread the filling evenly inside the trout, then close the trout. Place the fish in a glass, ceramic, or non­reactive pan. Add just enough white wine to cover the bottom of the pan.

€¢ Bake at 350°F for about 15 minutes or until cooked through. Serve with fresh spring vegetables.

Recipe For Trout