Stuffed Trout Encassed with Phyllo
From midgelet 15 years ago
- 20 minutes to make
- Serves 4
Fancy but delcious presention of trout dish I prepare. Nice company recipe and a nice change from meat! Also my own seafood stuffing recipe which may be used for other fish or seafood!
Ingredients
- 1 filet of whole trout per person shopping list
- fresh sliced lemon as needed shopping list
- fresh sprigs of rosemary or dill as needed shopping list
- 4 sheets of phyllo pastry per fish shopping list
- melted butter shopping list
- My seafood stuffing: shopping list
- some oil or butter to sauté: shopping list
- 1 stalk celery fine chopped shopping list
- 1 onion chopped shopping list
- 1 green bell pepper chopped shopping list
- 2 Tbs. fresh chopped parsley shopping list
- 1 small carrot coarse grated shopping list
- 1 10 oz pkg of baby portabello mushrooms chopped shopping list
- 1/2 stick butter melted shopping list
- few Tbs. of vermouth or sherry to taste shopping list
- 4 to 6 large deli sandwich/ kaiser rolls cubed* shopping list
- or day old white bread cubed as needed shopping list
- 1 1/2 lbs mixed chopped seafood ( shrimp, lobster, crab legs) shopping list
- OR use the packaged mock style seafood - which I often use shopping list
- Old bay seafood seasoning or favorite fish or seafood seasoning to shopping list
- taste shopping list
How to make it
- 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 makes 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.
People Who Like This Dish 4
- chichimonkeyface Albany
- grizzlybear CA
- momo_55grandma Mountianview, AR
- dutchie326 Parker, PA
- charrm1 Gatineau, Canada
- crazeecndn Edmonton, CA
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 3 people-
hahahaha.....OH YEAH BABY.....I HAVE TO MAKE THIS FOR MY MOUNTAIN BUDDYS...........hahahaha...They will be calling me a citified man with this one...hahaha........I Love it and the flavors sound GREAT.....will have to use my gas grill to hold 425 for...more
grizzlybear
in loved it
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wonderful recipe thanks bunches high5
momo_55grandma
in Mountianview loved it
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