Brook Trout with Ginger Stuffing Recipe

Name: Brook Trout with Ginger Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each trout boneless, with heads on; 1/4 pound shrimp peeled, deveined; 1/4 cup heavy whipping cream; 1 tablespoon ginger grated; 1 dash red hot pepper sauce; 4 tablespoons milk; 4 tablespoons flour, all-purpose; 2 tablespoons vegetable oil; 4 tablespoons butter; 1 tablespoon lemon juice; 4 slices lemon; 2 tablespoons parsley leaves chopped

Servings: persons

4 each trout boneless, with heads on
1/4 pound shrimp peeled, deveined
1/4 cup heavy whipping cream
1 tablespoon ginger grated
1 dash red hot pepper sauce
4 tablespoons milk
4 tablespoons flour, all-purpose
2 tablespoons vegetable oil
4 tablespoons butter
1 tablespoon lemon juice
4 slices lemon
2 tablespoons parsley leaves chopped

1
Place the shrimp, cream, ginger, shallots, Tabasco and salt.
2
Start blending, puree until the mixture is smooth and thick.
3
This should take about 30 to 40 seconds.
4
Open the brook trout, divide the stuffing in four equal portions trout.
5
Fold the left fillet to enclose the stuffing.
6
Pour the milk in a shallow platter and mix the flour with salt.
7
Dip each trout in the milk, remove excess and dredge in the flour mixture, patting to be sure the flour adheres.
8
Heat the oil in a non-stick skillet large enough to hold the trout.
9
Add the trout and brown thoroughly on one side.
10
Then turn the trout with a spatula on the other side, the process should take about 4 `minutes on side depending on the thickness of the trout.
11
While the fish is browning on the second side, baste the top with hot oil from the pan to prevent them from drying out.
12
Transfer to a warm platter, keep warm.
13
While the pan is still warm, wipe it out with a paper towel and butter is a hazelnut color.
14
Add the lemon juice, pour and divide the butter over the trout.
15
Garnish with the lemon slices and sprinkle the parsley over all.
16
Serve very hot.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 each trout boneless, with heads on, 1/4 pound shrimp peeled, deveined, 1/4 cup heavy whipping cream, 1 tablespoon ginger grated, and more.

Yes, Brook Trout with Ginger Stuffing falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brook Trout with Ginger Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions