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Eureka Springs, Arkansas
Whole Baked Trout with Mushrooms and Onions
Melt 3 tablespoons butter with oil in large iron skillet over medium heat. Add mushrooms, onion, celery, parsley and thyme, cook until mushrooms brown and all liquid evaporates, stirring frequently, about 20 minutes. Remove from heat. Stir in ham, season filling to taste with salt and pepper.
Preheat oven to 350 degrees. Butter large baking sheet. Open fish like a book. Drizzle with lemon juice. Sprinkle with salt and pepper. Spoon filling over 1 side of each fish, dividing equally. Fold second side over, enclosing the filling. Place stuffed fish on prepared sheet. Brush outside of fish with melted butter.
Bake until cooked through, about 30 minutes. Transfer to platter.
Serves: 4 (may be doubled)
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