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Baked Stuffed Trout
This is Chef Rose Ludwig's favorite way to prepare a trout that someone has caught at the Fishin' hole.
Saute the onions, celery, and garlic in the butter until the onions are just beginning to turn brown. Add the chicken stock and seasoning to the pan and simmer for 2 to 3 minutes. Pour over the bread and stir until the bread is completely moistened. If you need to add a little more stock to accomplish this, then do so. Stuff the trout, using an eighth of the stuffing per fish. Bake for about 20 minutes at 350 degrees or until the fish is cooked through.
Combine 8 Tablespoons unsalted butter, melted, and 3 Tablespoons lemon juice. Mix together and drizzle over the trout before serving.
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