Preheat oven to 350 degrees.
Score each trout (slash diagonally) 3 times.
Sprinkle trout lightly with salt and pepper.
In a small bowl, combine herbs and use the mixture to stuff the slashes in the trout.
Place the trout side by side in a buttered shallow baking pan.
Top each fish with 4 alternating half slices of onion and orange.
Mix butter, paprika, cognac and orange juice.
Spoon over trout.
Bake for 20-25 minutes until trout are lightly browned.
Garnish with sprigs of the same herbs used to stuff trout.
Cool.
Meanwhile, dredge each trout in flour, dip in eggs
ust both sides of the trout.
Prepare the remaining half
n a bowl.
Rub trout generously inside and out with
Wash trout and pat clean with a paper towel.
Cube Apple.
Chop Onion.
Chop Chives. Cube Lemon.
Mix apple, onion, chives, lemon, salt pepper, and oil in a medium bowl.
Stuff inside the cavity of the fish. Wrap the fish in aluminum foil twice over.
Bake in 375 deg F (190 deg C) oven for 45 minutes.
You could do this over an open fire but I wouldn't know the cooking times.
A large whiting may be used in this recipe instead of trout.
Saute onion in butter until transparent, stirring often to avoid browning.
Mix stuffing mix according to package directions and add onion, shrimp, parsley and sour cream.
Fill cavity of trout with mixture and place on foil-lined cookie sheet.
Brush with butter.
Chop onion and celery.
Mix bread crumbs, onion, celery, eggs, butter and seasonings.
Stuff trout and sew sides together with heavy thread.
Bake in dish lined with cheesecloth.
Bake for 30 minutes at 350\u00b0.
You can lift the fish out onto a platter by turning cheesecloth.
Garnish with lemon slices and parsley.
Stir-fry the vegetables in a wok (or large skillet).
Add eggs and soy sauce.
Cook until eggs begin to coagulate.
Stuff the trout with this mixture and wrap each fish with 2 bacon strips. Bake in a large baking dish at 500\u00b0, until skin is crisp (about 20 minutes).
r margarine.
Fill each trout cavity with stuffing mixture.
nd chives.
For the stuffed eggs, combine egg yolks with
Preheat oven to 350\u00b0.
Clean and wash trout and pat dry.
Mix all other ingredients.
Stuff mixture equally into cavity of each trout.
Close cavity with toothpicks.
Place in baking dish sprayed with cooking oil.
Bake covered for approximately 30 minutes or until trout flake easily.
Preheat the oven to 400 degrees F (200 degrees C).
Rub trout with olive oil, salt, and pepper. Rub the cavity of the trout with salt and stuff with parsley, sage, and dill. Make a few slits in the skin on the back of the trout and stuff with lemon slices. Place trout on a lined baking sheet.
Bake in preheated oven until flesh flakes easily with a fork, 20 to 30 minutes. Cover with aluminum foil if top starts browning too quickly.
he fillets.
Tie each stuffed fillet shut with strips of
Preheat the oven to 375 to degrees F.
Put garlic, rosemary, and sage into a small bowl.
Salt and Pepper to taste. Toss well to combine and set aside.
Brush the trout, inside and out with olive oil.
Season inside and out with salt and pepper.
Stuff half of the lemons and half of the herb mixture in each of the trout.
Place on a coated baking pan.
Bake approximately 15-20 minutes.
Allow to sit for 5 minutes before splitting in half and serving.
ish; set aside.
Rinse trout; pat dry.
Sprinkle inside
iberally with oil. Brush the trout all over with 1 tablespoons
o 350F.
Rinse the trout under cold running water and
egrees F. Season inside of trout with salt and pepper. Divide
00\u00b0F
Season the trout with salt and pepper and