Lemon-Cucumber Stuffed Trout











Ingredients:
• 1/2 cup chopped, seeded, peeled cucumber
• 1/2 cup shredded carrot
• 2 tablespoons chopped onion
• 1/2 teaspoon lemon pepper
• 1/4 cup butter
• 1/2 cup hot water
• 1 teaspoon instant chicken bouillon granules
• 2 tablespoons snipped fresh parsley
• 3 cups dry bread cubes
• 4 small drawn trout, about 1/2 pound each

Method:
Heat oven to 375 degrees. Grease 13 x 9-inch baking pan. In small skillet, cook and stir cucumber, carrot, onion, and lemon pepper in butter over medium heat until tender, about 6 minutes. Blend in water and bouillon granules. Heat to boiling. Add parsley. Remove from heat.

In medium bowl, stir bread cubes into vegetables until coated. Place fish in prepared pan. Stuff each trout with one-fourth of bread mixture. If desired, brush fish with 2 tablespoons melted butter before baking. Bake until fish flakes easily at backbone, about 20 minutes.

Notes:
I didn’t have drawn trout available when I wanted to make this recipe, so I used a nice pack of filets from the freezer. This worked just fine and Jill liked the idea of “no bones”. Bake time was not long enough... bake for 25 minutes.

I lightly salted the filets before stuffing. The cucumber gave the stuffing a slight aroma of asparagus, which I like.

Whoops!! I forgot to add the lemon pepper! But we both liked the end result just fine. The first ingredient of lemon pepper is salt and it didn’t need any more. I’ll have to make this again using one of three options: lemon pepper, lemon-garlic seasoning, or a squirt of lemon juice in the stuffing.