Whole Trout Or Fillets Stuffed Wbacon Eggplant Dressing Recipes

ROAST TROUT WITH BACON AND HERBS

Steps:

• Heat oven to 450 degrees. Cut bacon lengthwise in thin slivers, best done by rolling the slices as for a julienne, then slicing through the rolls. Put butter and oil in a baking dish large enough to hold fish. Place in oven until butter melts and starts to color. Lay bacon slivers in baking dish (don't worry if some break), return dish to oven and cook until bacon is crisp, 10 to 15 minutes. Remove bacon to several thicknesses of paper towel, leaving fat in baking dish.
• Pat trout dry and season with salt and pepper. Place in baking dish and baste with hot fat. Roast for 10 minutes. Baste again. Break bacon into 1-inch pieces and scatter, along with lemon bits, over fish. Add chicken stock to baking dish. Roast for 5 minutes. Baste again and scatter with herbs. Roast 2 minutes more.
• Serve directly from dish, cutting along the back edge of the fish with a sharp knife, then lifting the top fillet off the bones onto a platter or dinner plate. Spoon pan juices over the fish. Remove the bones, head and tail. Serve bottom fillet, then repeat with second fish. Before discarding the heads, check to see if anyone wants to pick out the cheeks.

BAKED TROUT STUFFED WITH CRAB

Steps:

• Preheat oven to 375 degrees.
• Fry the bacon slices until crisp and rendered of fat.
• Drain on paper towels.
• Crumble the bacon.
• Pour off all but 1 tablespoon bacon fat from the pan into a small bowl and reserve.
• Brush a little reserved fat over the bottom of a baking dish that will fit the fish comfortably.
• Set aside.
• Heat the fat still in the frying pan and cook the scallions and celery, stirring occasionally, until softened, about 5-7 minutes.
• Mix together the vegetables, lemon rind, parsley, crumbs, salt and pepper.
• Fold in the crabmeat and bacon.
• Bind with the egg.
• Open each fish like a book, skin side down.
• Spread the stuffing over one half.
• Pack it down firmly, then fold over the other half and press down gently.
• Close the opening with toothpicks if desired.
• Set the fish in the prepared baking dish or roasting pan.
• Brush the tope of the fish with a little reserved bacon fat.
• Bake until the fish is cooked, 25-30 minutes.
• Carefully transfer the fish to warmed serving plates and serve immediately.

EGGPLANT DRESSING

Steps:

• Cook eggplant in boiling salted water 6-8 minutes or until tender; drain well. Combine eggplant, milk, soup, egg, onion, 3/4 cup stuffing mix, and salt, stirring well. Spoon into a lightly greased 1 quart casserole. Combine remaining 1/2 cup stuffing mix and butter; sprinkle over eggplant mixture. Bake at 350 degrees for 20-25 minutes.

EGGPLANT DRESSING

Steps:

• 1. Cook ground hamburger meat-use a 92/8 mixture drain any fat, add garlic powder, S & P, and chopped bell pepper, and onion cook on low till onion wilted.
• 2. Peel eggplant, slice and cut each slice into 1" cubes.
• 3. Add eggplant to meat mixture, turn up heat, put lid on so eggplant will steam. Each time you check mash down eggplant with back of spoon. Continue until eggplant is tender and mixes in with meat mixture. This takes about 45 minutes.
• 4. Cook rice according to package directions.
• 5. Stir in cooked rice to mixture and heat so its hot through and through.
• * Cooking time for recipe maybe a little bit more.