Rainbow Trout & Savory Cornbread Stuffing Recipe

Name: Rainbow Trout & Savory Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole rainbow trout (boneless); 1 small yellow onion (diced); 1/2 cup celery (diced); 2 tablespoons butter (melted); 1 egg (beaten); 1/2 cup chicken stock or 1/2 cup fish stock; 1/2 cup milk; 1 cup cornbread (cut into small cubes); 1 cup fresh breadcrumb; 1 tablespoon fresh sage; 1 granny smith apple (peeled, cored and diced); Cider Sage Sauce; 1 tablespoon butter; 1 tablespoon peeled shallot (minced); 1 tablespoon lemon juice; 1/4 cup white wine; 1/2 cup chicken stock; 2 teaspoons dried sage or 2 tablespoons fresh sage, chopped; 3/4 cup apple cider; 1/2 cup heavy cream; 3 tablespoons butter (cold & cut into cubes)

Servings: persons

4 whole rainbow trout (boneless)
1 small yellow onion (diced)
1/2 cup celery (diced)
2 tablespoons butter (melted)
1 egg (beaten)
1/2 cup chicken stock or 1/2 cup fish stock
1/2 cup milk
1 cup cornbread (cut into small cubes)
1 cup fresh breadcrumb
1 tablespoon fresh sage
1 granny smith apple (peeled, cored and diced)
Cider Sage Sauce
1 tablespoon butter
1 tablespoon peeled shallot (minced)
1 tablespoon lemon juice
1/4 cup white wine
1/2 cup chicken stock
2 teaspoons dried sage or 2 tablespoons fresh sage, chopped
3/4 cup apple cider
1/2 cup heavy cream
3 tablespoons butter (cold & cut into cubes)

1
Saute onion and celery in butter.
2
Cool.
3
In large bowl, combine cornbread cubes, bread crumbs, egg and onion mix.
4
Salt& pepper to taste.
5
Mix well.
6
Add beaten egg and chicken stock.
7
Mix well.
8
Add enough milk to moisten stuffing.
9
Blend in apple& sage.
10
Place trout skin side down and open on a sheet pan.
11
Divide stuffing among the four, placing stuffing on one side.
12
Fold half of trout over stuffing (put fish back together).
13
Sauce:
14
Melt butter in small saute pan.
15
Add shallots.
16
Cook 1 minute until softened.
17
Add lemon juice, then white wine.
18
Reduce to about 2 tablespoons.
19
Add chicken stock.
20
Reduce to half.
21
Add apple cider.
22
Reduce to half.
23
Add heavy cream and sage.
24
Reduce to half.
25
Just prior to serving, drop butter cubes into pan and swirl pan until melted.
26
Do not allow sauce to go above a simmer at this point.
27
Lightly dredge trout in flour or Wondra.
28
Pan sear each side in clarified butter or canola oil until golden brown.
29
Turn.
30
Place in oven for 8-12 minutes to finish.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 4 whole rainbow trout (boneless), 1 small yellow onion (diced), 1/2 cup celery (diced), 2 tablespoons butter (melted), and more.

Yes, Rainbow Trout & Savory Cornbread Stuffing falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rainbow Trout & Savory Cornbread Stuffing

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