Rainbow Trout Savory Cornbread Stuffing

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Presented by: the hungry bear bistro.

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Steps

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Saute onion and celery in butter.

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Cool.

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In large bowl , combine cornbread cubes , bread crumbs , egg and onion mix.

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Salt& pepper to taste.

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Mix well.

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Add beaten egg and chicken stock.

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Mix well.

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Add enough milk to moisten stuffing.

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Blend in apple& sage.

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Place trout skin side down and open on a sheet pan.

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Divide stuffing among the four , placing stuffing on one side.

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Fold half of trout over stuffing.

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Sauce:.

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Melt butter in small saute pan.

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Add shallots.

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Cook 1 minute until softened.

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Add lemon juice , then white wine.

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Reduce to about 2 tablespoons.

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Add chicken stock.

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Reduce to half.

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Add apple cider.

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Reduce to half.

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Add heavy cream and sage.

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Reduce to half.

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Just prior to serving , drop butter cubes into pan and swirl pan until melted.

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Do not allow sauce to go above a simmer at this point.

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Lightly dredge trout in flour or wondra.

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Pan sear each side in clarified butter or canola oil until golden brown.

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Turn.

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Place in oven for 8-12 minutes to finish.

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Ingredients

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rainbow trout, yellow onion, celery, butter, egg, chicken stock, milk, cornbread, fresh breadcrumb, fresh sage, granny smith apple, shallot, lemon juice, white wine, dried sage, apple cider, heavy cream