Trout Stuffed Red Potatoes Recipes

Steps:

• Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.), In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika., Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until a thermometer reads 160°, 12-18 minutes.

Steps:

• In a small bowl, combine the first six ingredients. Stuff into trout. Place on a lightly greased baking sheet. Bake at 350° for 30-35 minutes or until fish flakes easily with a fork.

Steps:

• Cook and stir onions and pepper in butter until tender.
• Removed from heat and add gread crumbs, parsley, lemon juice and basil.
• Rub cavities of trout with salt then stuff each with approx 1/4 cup of stuffing.
• Place fish in baking dish
• Cook uncovered in 350 degree oven until fish flakes easily. approximately 30 - 35 minutes.
• Garnish with cherry tomatoes and parsley if desired.

Steps:

• Preheat the oven to 425°F.
• Heat the olive oil in a large nonreactive saucepan. Stir in the mushrooms, peppers, jalapeño, onion, and celery, if using.
• Cook for 2 to 3 minutes over medium-high heat, stirring frequently.
• Remove from the heat and cool for 15 minutes.
• Season with salt and pepper to taste.
• Stir in the crabmeat. Set the mixture aside.
• Fan open the trout and sprinkle with the Old Bay Seasoning.
• Loosely pack the cavities of the fish with the vegetable-and crabmeat mixture. Place in a large baking dish and bake for 12 to 15 minutes, or until cooked through. The fish will expand, displaying the stuffing.
• Remove the trout from the pan and squeeze a lemon into the pan juices. Pour over the fish. Garnish with chopped parsley before serving.

Steps:

• Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste.
• Heat oven to 200C/180C fan/gas 6. Lightly oil 2 sheets of foil. Season the trout, then make 2 'sandwiches' of 2 fillets with the couscous in the middle. Repeat with the rest of the trout and the couscous. Wrap the 'sandwiches' individually in foil, then bake for 15-20 mins. Serve with potatoes and salad.