Stuffed Trout

Share this
Stuffed Trout
(Serves 5) 1/2 lb. ground pork sausage, cooked 3 Tbs. garlic, minced 1 yellow onion, diced 1 fennel bulb, diced 1/4 cup fresh thyme, chopped 1 tomato, peeled, seeded, and diced Zest of one lemon 1 cup beer (pale ale or lager) 3 cups croutons, medium dice Salt & pepper, to taste 5 10-inch trout, deboned 5-8 banana leaves
Cook sausage, drain and reserve grease. Sauté garlic, onion, fennel, and thyme in the grease until onions are translucent. Add tomato, lemon zest, and beer, and cook until slightly reduced. Fold in croutons and sausage. Season with salt and pepper. Let cool and stuff fish. Rinse leaves with cold water, then plunge into boiling water for a few seconds to soften. Wipe dry. Place glossy side down on a cutting board. Put fish on one end of leaf and roll away from you, wrapping fish completely, using a second leaf if necessary. Tie with kitchen twine. Place on grill approximately three inches from coals, and cook for six to 10 minutes on each side depending on size of fish. Remove from heat. Carefully cut banana leaves down the middle. Serve warm in the leaf.