----STUFFING----
5 oz Melted butter
8    Shallots, minced
1 1/4 c  Bread crumbs
Juice of 3 lemons
Lemon zest of 3 lemons
1 c  Chopped parsley
3    Eggs, beaten
Thyme to taste
Salt to taste
Pepper to taste

TROUT
1 Trout, pan-dressed, boned
From stomach to head
1/2 oz Lemon juice
Butter as needed
2 oz Dry white wine
Hollandaise sauce

1. To prepare the stuffing: Sweat the shallots in the butter. 2. Add the
bread crumbs, lemon juice and zest, parsley, beaten eggs,
thyme, salt and pepper. Combine the mixture well and reserve it. 3.
Rub the inside cavity of the fish with lemon juice to help dissolve
any remaining bone. 4. Place the stuffing in the cavity and fold the
fish closed. 5. Place the fish in a buttered baking dish. 6. Pour the wine
around the fish. 7. Dot the fish with the butter. 8. Poach in a 350F oven
until it is done. 9. Serve trout with the Hollaidaise sauce, lemon slices,
and parsley. ~–