RAINBOW TROUT & SAVORY CORNBREAD STUFFING

Steps:

• Saute onion and celery in butter.
• Cool.
• In large bowl, combine cornbread cubes, bread crumbs, egg and onion mix.
• Salt& pepper to taste.
• Mix well.
• Add beaten egg and chicken stock.
• Mix well.
• Add enough milk to moisten stuffing.
• Blend in apple& sage.
• Place trout skin side down and open on a sheet pan.
• Divide stuffing among the four, placing stuffing on one side.
• Fold half of trout over stuffing (put fish back together).
• Sauce:.
• Melt butter in small saute pan.
• Add shallots.
• Cook 1 minute until softened.
• Add lemon juice, then white wine.
• Reduce to about 2 tablespoons.
• Add chicken stock.
• Reduce to half.
• Add apple cider.
• Reduce to half.
• Add heavy cream and sage.
• Reduce to half.
• Just prior to serving, drop butter cubes into pan and swirl pan until melted.
• Do not allow sauce to go above a simmer at this point.
• Lightly dredge trout in flour or Wondra.
• Pan sear each side in clarified butter or canola oil until golden brown.
• Turn.
• Place in oven for 8-12 minutes to finish.