*  Exported from  MasterCook  *
 
                          SOURDOUGH STUFFED TROUT
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       sm           Loaf sourdough or crusty
                         Italian bread
    2       tb           Finely chopped parsley
      1/2   ts           Salt
      1/8   ts           Pepper
      1/2   c            Thinly sliced green onions
                         (including some tops)
    1       md           Sized green pepper,
                         Finely chopped
    3       tb           Dry white wine
      1/4   c            Melted butter or margarine
    6                    Whole cleaned trout (each
                         About 12 inches long)
                         Salt and pepper
 
    Preheat oven to 400.  Cut enough bread into 1/2 inch
   cubes to make 2 cups (reserve remainder for other
   uses).  Spread bread cubes in single layer on baking
   sheet and bake, stirring occasionally, until cubes are
   dry and crisp (about 10 minutes). Remove from oven and
   pour into a bowl; combine with parsley, the 1/2 tsp.
   salt, pepper, green onion, and green pepper. Drizzle
   wine and 2 TBS. of the butter over bread; mix lightly.
   
    Wipe fish with damp cloth, inside cavities and
   outside.  Brush cavities with some of the remaining
   butter; sprinkly lightly with salt and pepper. Stuff
   cavities loosely with bread mixture, dividing mixture
   evenly among fish; skewer edges together or sew with
   heavy thread. Arrange fish side by side in a greased
   shallow baking pan (use 2 pans, if necessary, to hold
   all fish at once).  Drizzle any remaining butter
   evenly over tops of fish.
   
    Bake fish, uncovered, until it flakes readily when
   prodded in thickest portion with a fork.  For a 1 inch
   thick fish allow 10 minutes - 5 minutes on a side.
  
 
 
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