How to make it

  • Season the cavity inside of each Trout with salt and pepper.
  • Blend the Boursin,Red Pepper,and Baby Spinach,season with sea salt and pepper...mix thoroughly.
  • Place one fourth of the stuffing inside each Trout.
  • Very Carefully fold one side of the Trout to the other side,encasing the stuffing between the two halves.
  • Place the oil and butter in fry pan over a medium heat...when butter stops foaming,place Trout in pan skin side down.
  • Sear about 4 minutes or until skin is crisp.
  • Flip Trout and crisp the other side as well.
  • Remove from the pan...and as if that's not enough meet the on greased baking sheet and bake in a 350 degree oven for about 10 minutes,or until cooked through.
  • Note: Serve with a very nice well-oaked Chardonnay Wine,or a Sancerre.
  • ~ I don't care what they say...Don't go down with the ship...You are master of your fate...You are Captain of you own vessel.
  • Melt that iceberg...or...SWIM...FISHY...SWIM...As if your life depended on it ~
  • ( My Heart Will Go One )

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