Spotted Trout with Shrimp Stuffing


  • 4 spotted trout fillets
  • ½ pound cooked shrimp                       
  • 5 tablespoons butter
  • ½ cup celery, chopped
  • ½ cup onion, chopped
  • 1 ½ teaspoons dried parsley leaves
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • 2 cups soft bread cubes
  • 1 ½ tablespoons butter
  • salt
  • black pepper, freshly ground

Preheat the oven to 375° F.

Cook shrimp in salted water. Drain and pat dry with a paper towel. Chop coarsely. Place in a medium bowl.

In a medium skillet, melt 3 tablespoons of butter.  Sauté celery and onions until just tender. Add to shrimp.

In the same skillet, melt 2 tablespoons of butter.  Add parsley, salt, pepper and bread. Combine with shrimp mixture.

Layout fillets on a work surface, skin sides 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