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Stuffed trout

Trout that are bigger should be let go as they are the breeders and do not taste as well. Just remember that a bigger fish has to be cooked longer at lower temperatures.
2 6- to 8-ounce fresh or
frozen dressed trout, boned
2 tablespoons butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup finely shredded carrot
1 2-ounce can mushroom
stems and pieces, drained
1/3 cup fine dry bread crumbs
1 teaspoon dried parsley flakes
1/4 teaspoon dried basil, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine
1 teaspoon lemon juice

Preparation method
1.Thaw trout, if frozen. In a 1-qt casserole combine the 2 tablespoons butter or margarine, the onion, celery, and carrot.
2.Micro-cook, uncovered, on 100% (HIGH) 2 to 3 minutes or until tender, stirring once.
3.Stir in mushrooms, bread crumbs, parsleyflakes, basil, salt, and pepper.
4.Place trout in a 12 X 7 1/2 X 2-inch baking dish.
5.Lightly pack mushroom mixture into each trout, folding to close.
6.In a small dish micro-cook 1 tablespoon butter or margarine, uncovered, on 100% (HIGH) 15 to 45 seconds or until melted.
7.Stir in lemon juice. Brush fish with butter mixture; cover dish with waxed paper.
8.Micro-cook on 100% (HIGH) 4 to 6 minutes or until fish flakes easily, rotating a half-turn after half the cooking time.
Makes 2 servings.

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