---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Brook Trout with Ginger Stuffing
  Categories: Fish
       Yield: 4 servings
  
       4    Boneless brook trout
            -- about 1/2 lb. each
            -- with the heads on
     1/4 lb Peeled and deveined shrimp
            -- cut into small pieces
     1/4 c  Heavy cream
       1 tb Grated fresh ginger
       1    Be chopped shallots
       1 ds Tabasco
            Salt
            Freshly ground white pepper
       4 tb Milk
       4 tb Flour for dredging
       2 tb Vegetable oil
       4 tb Butter
       1 tb Fresh lemon juice
       4 sl Lemon
       2 tb Chopped parsley
  
   1.  Place the shrimp, cream, ginger, shallots, Tabasco and salt and
   pepper to taste in the bowl of a food processor. Start blending, puree
   until the mixture is smooth and thick. This should take about 30 to 40
   seconds.
   
   2.  Open the brook trout, divide the stuffing in four equal portions
   and spread the mixture evenly on the right fillet of the open trout.
   Fold the left fillet to enclose the stuffing.
   
   3.  Pour the milk in a shallow platter and mix the flour with salt
   and pepper onto a flat dish. Dip each trout in the milk, remove excess
   and dredge in the flour mixture, patting to be sure the flour
   adheres.
   
   4.  Heat the oil in a non-stick skillet large enough to hold the
   trout in one layer without crowding. Add the trout and brown
   thoroughly on one side. Then turn the trout with a spatula on the
   other side, the process should take about 4 `minutes on side
   depending on the thickness of the trout. While the fish is browning on
   the second side, baste the top with hot oil from the pan to prevent
   them from drying out. Transfer to a warm platter, keep warm.
   
   5.  While the pan is still warm, wipe it out with a paper towel and
   return it to medium heat to melt the butter and cook until the butter
   is a hazelnut color. Add the lemon juice, pour and divide the butter
   over the trout. Garnish with the lemon slices and sprinkle the parsley
   over all. Serve very hot.
  
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