Stuffing:
1 medium-sized green pepper, seeded and julienned
1 medium-sized onion, peeled and very thinly sliced
¾ cup scraped and very thinly sliced carrots
2 large tomatoes, cut into ¼ inch slices
½ cup finely chopped parsley
1 tablespoon finely chopped fresh sage
1 teaspoon finely chopped fresh tarragon
1 teaspoon salt
¼ teaspoon freshly ground black pepper
One 5-pound trout, cleaned, back and rib bones removed, head and tail intact
1 medium-sized onion, peeled and thinly sliced
1 medium-sized green pepper, seeded and julienned
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup dry sherry
¼ cup finely chopped parsley
To make the stuffing:
Combine the pepper, onion, carrots, tomatoes, parsley, sage, tarragon, salt and pepper and toss to mix the ingredients thoroughly.
Packing it loosely, stuff the mixture into the trout’s cavity. With a needle and strong thread, sew up the cavity.
Along the center of a sheet of heavy duty aluminum foil at least 10 inches longer than the trout, scatter ½ the remaining onion and green pepper slices and sprinkle them with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Place the stuffed trout on the mixture and arrange the remaining onions, peppers, salt and pepper on top. Fold the foil over the trout’s head and tail. Then, bring the two side sections of foil together and fold them over each other several times so as to make as airtight a package as possible. Before completely sealing the package pour in the sherry.
Bake the trout in a preheated 425 degree oven for 1 ¼ hours. Remove it from the foil package and arrange it on a heated platter, garnishing it with the remaining ¼ cup of parsley. Serve immediately.
Serves 4 to 6
