Rainbow Trout & Savory Cornbread Stuffing

• whole rainbow trout (boneless)↗4
• small yellow onion↗1

  diced

• celery↗1⁄2 cup

  diced

• butter↗2 tablespoons

  melted

• egg↗1

  beaten

• chicken stock or fish stock↗1⁄2 cup
• milk↗1⁄2 cup
• cornbread1 cup

  cut into small cubes

• fresh breadcrumb↗1 cup
• fresh sage↗1 tablespoon
• granny smith apple1

  peeled, cored and diced

• Cider Sage Sauce
• butter↗1 tablespoon
• shallot1 tablespoon

  peeled, minced

• lemon juice↗1 tablespoon
• cup white wine↗1⁄4
• cup chicken stock↗1⁄2
• teaspoons dried sage or 2 tablespoons fresh sage, chopped↗2
• cup apple cider↗3⁄4
• cup heavy cream↗1⁄2
• tablespoons butter (cold & cut into cubes)↗3

Step-by-step instructions

1. 1

   Saute onion and celery in butter.

2. 2

   Cool.

3. 3

   In large bowl, combine cornbread cubes, bread crumbs, egg and onion mix.

4. 4

   Salt& pepper to taste.

5. 5

   Mix well.

6. 6

   Add beaten egg and chicken stock.

7. 7

   Mix well.

8. 8

   Add enough milk to moisten stuffing.

9. 9

   Blend in apple& sage.

10. 10

    Place trout skin side down and open on a sheet pan.

11. 11

    Divide stuffing among the four, placing stuffing on one side.

12. 12

    Fold half of trout over stuffing (put fish back together).

13. 13

    Melt butter in small saute pan.

14. 14

    Add shallots.

15. 15

    Cook 1 minute until softened.

16. 16

    Add lemon juice, then white wine.

17. 17

    Reduce to about 2 tablespoons.

18. 18

    Add chicken stock.

19. 19

    Reduce to half.

20. 20

    Add apple cider.

21. 21

    Reduce to half.

22. 22

    Add heavy cream and sage.

23. 23

    Reduce to half.

24. 24

    Just prior to serving, drop butter cubes into pan and swirl pan until melted.

25. 25

    Do not allow sauce to go above a simmer at this point.

26. 26

    Lightly dredge trout in flour or Wondra.

27. 27

    Pan sear each side in clarified butter or canola oil until golden brown.

28. 28

    Turn.

29. 29

    Place in oven for 8-12 minutes to finish.