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Wandle Stuffed Trout


Trout filled with lemon stuffing and cooked in lemon and wine. Known only from British Food Trust

Original Receipt from

Wandle Baked Stuffed Trout

This is really good served with boiled potatoes and watercress sauce.

At one time the River Wandle in Surrey was considered to be amongst the finest trout streams in the South of England.
Serves: 4

4 Trout, cleaned and washed
175 Gram Fresh white breadcrumbs (6 oz)
2 Tablespoon Fresh mixed herbs, finely chopped, parsley, chives, thyme, fennel
1/2 Lemon, zest only
Salt and pepper
Egg, beaten
40 Gram Butter (1 ½ oz)
1 Teaspoon Lemon juice
2 Tablespoon Dry white wine
Lemon slices to garnish
Fresh herbs to garnish
Preheat the oven to 180 °C / 350 °F / Gas 4.

Mix the breadcrumbs, herbs, lemon zest and seasoning together in a bowl and bind with a little beaten egg to form a soft stuffing.

Divide the stuffing evenly between the trout, filling the cavities and, if necessary, securing the openings with small skewers or wooden cocktail sticks.

Lay the fish, head to tail, in a buttered ovenproof dish, dot with the butter, then pour the lemon juice and white wine over. Cover lightly with foil and bake for 25-30 minutes.

Before serving, remove the skewers or cocktail sticks, then serve the trout, spooning the pan's liquid over them. Garnish with lemon slices and herb sprigs.

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