another fresh seafood idea

• 4 spotted trout fillets
• 3 tablespoons butter
• ½ cup celery, chopped
• ¼ cup onion, finely chopped
• 1 cup fresh white mushrooms, chopped
• 1 cup toasted bread crumbs
• ½ teaspoon dried sage
• ½ teaspoon poultry seasoning
• ¼ teaspoon salt
• ¼ teaspoon black pepper, freshly ground
• 1 ½ tablespoons butter, melted
• salt
• black pepper, freshly ground                                                                                                                         

Preheat the oven to 375° F.

Melt 3 tablespoons butter in a medium saucepan.  Sauté celery, onion and mushrooms until tender. Remove from heat. Add bread crumbs, sage, poultry seasoning, ¼ teaspoon salt and ¼ teaspoon pepper. Mix well.

Layout fillets on a work surface, skin side up. Spoon stuffing onto fillets. Roll up each fillet and place seam side down on a parchment-lined baking sheet. Brush with 1 ½ tablespoons melted butter. Lightly salt and pepper. Bake at 375° F for about 10-12 minutes or until done. Cooking time will vary depending on the thickness of the fillets.

Contributed by Joyce Taylor

MM2