Originally created by Chef Emil in Making It: Cookbook for Lovers
1 rainbow trout, 1 – 1/2 lbs.
Celery, onion and red bell pepper
Oregano, thyme, cayenne pepper
1 clove of garlic, minced
1 T. dry sherry
1 c. fresh lump crab meat
3 T. grated Parmesan cheese
3 T. panko bread crumbs
1/2 stick unsalted butter
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chopped parsley
1/4 c. cry white wine
Go to the fish market at a quiet time so you can have the fishmonger's undivided attention. You'll need to be very specific in describing how to prepare the trout. Start with the basics: scale, remove gills and guts. Have him cut down the back of the fish starting right behind the head going all the way down to the tail. Now he needs to filet the fish working from both top and bottom, slicing off filets on both sides. He will remove the spine and bones from the middle but the two filets will stay connected to the head and tail. Once the flesh is liberated from the bones, a scissors is helpful to snip out the spine. Take your time go over this. His initial confusion will turn into amazement when he finishes the job. You end up with a boneless fish that opens up into an oval when you pull the two filet apart, the head on one end, the tail on the other. .
Make the stuffing: finely chop up some celery , onion and red pepper in a 3 – 2 – 1 ratio. Sauté in butter with a pinch each of the oregano, thyme and cayenne, until the vegetables are soft. Stir in the sherry and lemon juice, add the panko, stir to mix, then fold in the crab meat and cheese.
Butter a baking dish that will hold the fish snugly, and then place the fish in it, right-side up. Spread open the two sides and take the tail and fold it underneath itself, toward the head and up through the middle — through the circle formed by the two sides of the dish. This will raise the sides of the fish so they stand up to create a heart-shaped cavity. Fill that cavity with the stuffing, and bake in a preheated 400º oven, until the trout is cooked through and the stuffing is browned.
Make a beurre blanc with the 1/2 stick butter, lemon juice, white wine and parsley, serve over the hot fish.
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