Categories: Seafood 
      Yield: 10 servings 
  
----------------------------------STUFFING---------------------------------- 
      5 oz Melted butter 
      8    Shallots, minced 
  1 1/4 c  Bread crumbs 
           Juice of 3 lemons 
           Lemon zest of 3 lemons 
      1 c  Chopped parsley 
      3    Eggs, beaten 
           Thyme to taste 
           Salt to taste 
           Pepper to taste 
 
-----------------------------------TROUT----------------------------------- 
      1    Trout, pan-dressed, boned 
           From stomach to head 
    1/2 oz Lemon juice 
           Butter as needed 
      2 oz Dry white wine 
           Hollandaise sauce 
  
  1.  To prepare the stuffing: Sweat the shallots in the butter. 
  2.  Add the bread crumbs, lemon juice and zest, parsley, beaten eggs, 
      thyme, salt and pepper.  Combine the mixture well and reserve it. 
  3.  Rub the inside cavity of the fish with lemon juice to help dissolve 
      any remaining bone. 
  4.  Place the stuffing in the cavity and fold the fish closed. 
  5.  Place the fish in a buttered baking dish. 
  6.  Pour the wine around the fish. 
  7.  Dot the fish with the butter. 
  8.  Poach in a 350F oven until it is done. 
  9.  Serve trout with the Hollaidaise sauce, lemon slices, and parsley. 
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