Story Created:
Aug 17, 2007 at 2:33 PM EDT
Story Updated:
Aug 17, 2007 at 3:45 PM EDT
Recipe provided by:
The Chubby Trout
2730-B Cassopolis St.
Elkhart, IN
(574) 264-5700
The Chubby Trout is the signature entrée item featured at the Chubby Trout restaurant!
A fresh Rainbow Trout sautéed and topped with a Lobster Basil stuffing and drizzled with a Lemon Butter Beur Blanc sauce.
- 4 (8-10 ounce) fresh Rainbow Trout fillets
- Light flour
Lobster Basil Stuffing (You may prepare the stuffing the day before and refrigerate.)
- 8 ounces of lobster meat (you may substitute crab claw meat)
- 1 teaspoon of fresh or dried basil
- 1 10.5 can of creamed corn
- 2 cups of bread crumbs
- 1 fresh leek cleaned and diced
Saute leeks and lobster meat in butter with salt, pepper and basil until tender. Add creamed corn and heat through. Add bread crumbs and heat until desired consistency is achieved. You want to leave it moist as you will be baking it later on the fish. Refrigerate until needed.
Lemon Butter Beur Blanc Sauce
- 3/4 cup white wine
- 1 teaspoon dill
- 1 teaspoon mustard seed
- ½ cup heavy cream or half and half
- 1 stick of butter
- 1 teaspoon of fresh lemon juice
Heat wine, dill and salt pepper over medium heat until there is about 1/3 cup and then add cream and bring to a simmer. Add butter all at once and whisk until butter is blended. Squeeze fresh lemon into blend. Season as needed.
Saute lightly floured trout over medium heat on both sides until very lightly browned. Remove from heat. Place fish in shallow baking dish. Spread lobster basil stuffing down the middle of the fish. Bake at 375 degrees in shallow pan for 8-10 minutes to allow stuffing to cook through with light browning color. Top with heated Beur Blanc sauce and serve with fresh vegetables and potato.
