Crab Stuffed Trout

[Tom Linderholm]

Just got done writing this one as a request, figured I would share it here.

Preparing the Trout

4 eight ounce butterflied rainbow trout (pin bones removed)

½ lb cooked crab meat

¼ cup chopped red pepper

¼ cup fresh thyme

4 cups bread chunks

3 Tbl butter

pinch of chopped garlic

salt & pepper

½ cup Cajun seasoning

Heat large sauté pan to medium heat with butter, add garlic, red pepper, and crab and continue to cook for one minute. Remove from heat and thoroughly mix in the thyme and bread.

Lay the trout skin side down on squares of saran wrap with the belly side of the trout towards you. Sprinkle salt and pepper over filets. Once stuffing has cooled, divide it amongst trout evenly centering down the middle of the filet. Fold the bottom of the trout over the top and tuck in with saran attached. Roll filets very tight using the saran wrap. Slice each filet in 2-3 inch increments and remove saran wrap. Dip both sides of each piece in Cajun Seasoning and place in pre heated sauté pan. Brown each side and place in oven at 350 degrees till finished.

Roasted Sweet Potatoes

3 lb sweet potatoes (peeled and cut into 1 inch cubes)

¼ cup honey

¼ cup brandy

¼ cup olive oil

salt & pepper

In a large bowl combine chopped sweet potatoes, honey, brandy, olive oil, salt and pepper. Mix well and lay out on non stick baking sheet. Roast at 350 degrees till lightly golden and tender.

Lemon Butter Sauce:

1 cup white wine

juice from 2 lemons

½ lb butter

¼ cup heavy cream

Combine lemon juice and white wine in a sauce pan. Cook over medium heat until liquid is reduced and just covering the bottom of the pan. Pour in cream and bring to a boil. Remove from heat and whisk in the butter l Tablespoon at a time until smooth

I typically garnish this one with some fried tortilla strips.

Enjoy!

[Tom Linderholm]

Here's the picture of it: