Trout Supreme

  • 1 whole trout

  • 1 cup sherry

  • 1 cup milk

  • salt & pepper

For the stuffing:

  • 1 - 1/2 cups breadcrumbs

  • 1/2 cup chopped onion

  • 1 tablespoon parsley

  • 1/4 teaspoon herbs

  • 2 tablespoons melted butter

  • 2 tablespoons hot water

Method

This is possibly the most excitingly 70s recipe this book contains. A whole trout! With milk and sherry! Egads!

Wash trout well and dry with a clean cloth. Place in a casserole dish.

Pour sherry over and leave overnight, closely covered.

Mix stuffing ingredients and pack into trout.

Reserve sherry (I think this means pour the sherry in the casserole dish back into a bowl), add to the milk and put back into (liquid? That looks like the word but that doesn’t make sense. I assume you pour the milk & sherry mix back into the casserole dish).

Season with salt & pepper and bake in a moderate oven for about an hour.

Please, if you make this, tell me how it went. It’s extremely unlikely I will ever be brave enough, and I don’t even drink so the sherry is wasted on me.