International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Cranberry Lamb Stew






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > seafood > stuffed trout encased in phyllo
from New York, USA 1 filet of whole trout per person fresh sliced lemon as needed fresh sprigs of rosemary or dill as needed 4 sheets of phyllo pastry per fish melted butter Joan's seafood stuffing: some oil or butter to sauté: 1 stalk celery fine chopped 1 onion chopped 1 green bell pepper chopped 2 Tbs. fresh chopped parsley 1 small carrot coarse grated 1 10 oz pkg of baby portabello mushrooms chopped 1/2 stick butter melted few Tbs. of vermouth or sherry to taste 4 to 6 large deli sandwich/ Kaiser rolls cubed* or day old white bread cubed as needed 1 1/2 lbs mixed chopped seafood ( shrimp, lobster, crab legs) OR use the packaged mock style seafood - which I use Old bay seafood seasoning or favorite fish or seafood seasoning to taste Rinse fish well with water and pat dry. Salt and pepper fish. Set aside. Have made prepared seafood stuffing: Sauté the vegetable in some butter or olive oil until softened. Transfer to a large bowl and add enough bread cubes ( amount depends on the size of the rolls ) & parsley to make a stuffing. Add butter and seasonings to taste . Stir in seafood ..Mix well. Stir in some sherry or vermouth. Stuffing should be moist but not soggy. Stuff insides of fish with desired amount. Lay a few lemon slices and a small sprig of rosemary or dill over fish. Quickly brush each sheet of phyllo pastry with the butter and wrap/shape the 4 sheets around the fish. Brush phyllo enclosed fish with more melted butter. Repeat with additional fish. Place fish in a well oiled pan and bake 425F for 20 minutes or until pastry is golden and puffed. Serve immediately. For a nice appearance plate fish and garnish with lemon wedges & fresh dill or rosemary. If desired serve a hollandaise or melted butter on the side if desired. Note: the stuffing recipe make more than needed so bake extra stuffed in a covered casserole for 350F until well heated. Also read the package instructions about using phyllo pastry if unfamiliar with it's use. The pastry sheets are fragile and dry out quickly. Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/

Stuffed Trout Encased in Phyllo


SUBMITTED BY
list all recipes for SEAFOOD (335)
list all recipes by BUTTERFLYDOG (1134)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Photo
(posted November 28, 2001)

from
New York, USA

1
filet of whole trout per person
fresh sliced
lemon as needed
fresh sprigs of
rosemary or dill as needed
4
sheets of phyllo pastry per fish
melted
butter
Joan's
seafood stuffing:
some oil or
butter to sauté:
1 stalk
celery fine chopped
1
onion chopped
1
green bell pepper chopped
2 Tbs. fresh chopped
parsley
1 small
carrot coarse grated
1 10 oz pkg of baby portabello mushrooms chopped
1/2 stick
butter melted
few Tbs. of
vermouth or sherry to taste
4 to 6 large deli sandwich/ Kaiser rolls cubed*
or day old white
bread cubed as needed
1 1/2 lbs mixed chopped
seafood ( shrimp, lobster, crab legs) OR use the packaged mock style seafood - which I use
Old bay
seafood seasoning or favorite fish or seafood seasoning to taste

Rinse
fish well with water and pat
dry. Salt and pepper fish. Set aside. Have made prepared seafood stuffing: Sauté the vegetable in some butter or olive oil until softened. Transfer to a large bowl and add enough bread cubes ( amount depends on the size of the rolls ) & parsley to make a stuffing. Add butter and seasonings to taste . Stir in seafood ..Mix well. Stir in some sherry or vermouth. Stuffing should be moist but not soggy. Stuff insides of fish with desired amount. Lay a few lemon slices and a small sprig of rosemary or dill over fish. Quickly brush each sheet of phyllo pastry with the butter and wrap/shape the 4 sheets around the fish. Brush phyllo enclosed fish with more melted butter. Repeat with additional fish. Place fish in a well oiled pan and bake 425F for 20 minutes or until pastry is golden and puffed. Serve immediately. For a nice appearance plate fish and garnish with lemon wedges & fresh dill or rosemary. If desired serve a hollandaise or melted butter on the side if desired.
Note: the
stuffing recipe make more than needed so bake extra stuffed in a covered casserole for 350F until well heated. Also read the package instructions about using phyllo pastry if unfamiliar with it's use. The pastry sheets are fragile and
dry out quickly.

Visit Joan and Larry's Homepage
Home of: Joan's
Baking and Culinary Adventures
http://www.pipeline.com/~rosskat/



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2019 SimpleSolutions Corporation. All Rights Reserved.