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- ¼ pound butter
- ½ cup minced onion
- ½ pound sliced mushrooms
- 1 tablespoon minced parsley
- 2 cups coarsely crushed soda crackers
- 3 teaspoons salt
- ½ teaspoon pepper
- 1/8 teaspoon thyme
- 4 brook trout
- ½ cup flour
- 2 tablespoons lemon juice
Melt half the butter in a skillet; cook the onion in it 5 minutes. Add the mushrooms and cook 5 minutes longer. Mix in the parsley, crackers, 1 teaspoon salt, ¼ teaspoon pepper and the thyme.
Split the trout for stuffing and stuff with the prepared mixture; sew the openings. Mix the flour with the remaining salt and pepper; roll the trout in it.
Melt the remaining butter in the skillet; cook the trout in it over low heat, turning until browned on all sides. Bake 20 minutes in 350 degree oven. To serve, sprinkle with the lemon juice. Serves 4.