Idaho Trout Company

Thursday, July 29, 2010

Rainbow Trout with Shrimp Cornbread Stuffing by Chef Kirt Martin

6 whole dressed rainbow trout
1 tsp garlic, chopped
1/4 cup yellow onion, chopped
1/4 cup celery; diced
1/2 cup chicken stock
2 T butter
8 1/2 oz. pkg Jiffy Cornbread
1 egg
1/3 cup milk
1/8 cup red bell pepper, chopped
1 T black olives, chopped
1/4 cup dry wheat bread, diced 1/4 inch
1/8 cup parsley, chopped
1/2 tsp summer savory
pinch thyme, chopped
1/4 cup green onion, thinly sliced
1/4 cup bay shrimp; optional

salt, pepper; to taste
Combine cornbread mix, eggs, milk. Pour into greased baking pan; bake at 350 for 20 minutes. Let cool. In a saucepan add chicken stock, savory, thyme, garlic, celery, yellow onion, butter; simmer until vegetables are translucent, about 3 minutes. Fold all ingredients into crumbled cornbread; chill. Stuff the trout cavity; brush with butter. Bake at 350 for 14 minutes.

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