Lump Crab-Stuffed Trout

Hey everyone!  Happy Labor Day!  

While we were at the Woodstock gathering last weekend, we met a family that has a trout farm about an hour away from us.  He happened to bring some trout for us all to sample and it was de-lish fish!  I couldn't wait to make this recipe again, it's one of my favorites.  Once the prep is out of the way, it goes quickly!

You can find this recipe here(click)  from Cooking Light.



It all starts with BACON!   When it starts with bacon, you just know it's going to be good, right?  I found a guy at our local farmer's market in Waunakee that sells natural meats - so the animals are more grass and sunshine than anything else.  I like that.

This bacon is a smoked thick-cut peppered variety. YUM!  If you're in the area you can email the Bauman Family Farm here(click), or call (920)394-3952.  They have Black Angus, pork, free-range chicken, eggs, and even sell beef halves/quarters, and whole/half pork. 

On to the fish.....If you live in the area, he will deliver to you once he gathers enough orders.  Here's the info:   Parks Trout Farm(click)  (608) 513-2702.

Depending on where you buy your fish, the fishmonger can take the head off and dress the fish.  It's just a personal preference.  Since I didn't specify he just happened to remove it.  I don't mind the head left on, but some people have issues with the fish looking up at them while they're eating it.  I can kind of understand why.



On to the stuffing...which is carrots, onions, garlic, BACON, mushrooms, red peppers, lemon, parsley, thyme, and lumb crab.  If you've got fresh herbs in the garden, it does make a difference.  But dried will work in pinch.

  Fine chop everything - the food processor is my weapon of choice here.

 Cook everything but the crab, parsley, and lemon in a little of the bacon fat.   

Because it's finely chopped, it takes no time at all to cook through.

  Once the stuffing has cooled down, add your lump crab, lemon and parsley. 

 Stuffing DONE!  Ta-Daaaa!

For this recipe, I didn't have any red peppers and I used chopped cooked shrimp instead of the crab.  The red pepper does make a difference in taste and adds a little color, so the first time you make this, try it with the peppers.

Salt and pepper the insides of the filets and then fill with the stuffing.  Place on a lined baking sheet (nonstick foil my favorite here), and place under the broiler for 5 minutes per side.  Keep it just inches from the heat.  The skin will crisp, the fish will be flaky and the stuffing will moisten the inside. 

If you've never eaten whole fish before, here's how it goes:   Essentially, the skin will just push back, you can eat the meat on one side right off the bones, then pull up the entire skeleton, and continue with the rest of the fish.  

This recipe is so good, I hope you'll try it and send me any of your favorite fish recipes.  If you live around the Madison area, consider giving either of these local businesses a call.  They are super-friendly and the quality is amazing!