Recipe Courtesy of


Yield - 4 Servings




4 Rainbow Trout

10 oz. Onion, Small Dice

1 Garlic Clove, Mince

1 t. Olive Oil

4 oz. White Wine

1 C. Bread Crumbs

2 oz. Pine Nuts

2 oz. Porcini Mushrooms (Optional)

1 T. Fresh Parsley, Chopped

2 Eggs, Beaten

1 Lemon, Cut into 8 pieces

2 oz. Chef Depot House Seasonings





Method - Split open the Rainbow Trout with a sharp Fillet Knife, remove the viscera.

Rinse the Trout under cold water and pat dry. Rub the inside and outside of trout

with 1 oz. Chef Depot House Seasonings.

In a heavy saute pan heat oil until very hot, add onions and garlic and cook until transparent. Soak the porcini mushrooms in a cup of hot water for 10 minutes (use the mushrooms for the stuffing and reserve the liquid for another recipe). Add the white wine to the pan and reduce. Let the onions cool completely and place them in a mixing bowl, add remaining ingredients and mix well. Stuff the trout with the breadcrumb mixture.

Place the trout on a foil lined baking sheet and bake at 350 degrees F. for about 30 minutes.

Remove from oven and let cool. Place whole trout onto a serving dish and serve with fresh lemon wedges.


Chefs Note: We use the fillet knife pictured under Sportsmans Corner to clean our Trout. All of our fillet knives are made from German steel alloy and they really hold an edge. We use a Diamond Sharpening Steel to quickly return the edge to our knife while filleting a big catch.

We use a Solid Maple Cutting Board to prepare this recipe (the hard maple board naturally kills bacteria).

All of the ingredients in this recipe are weighed on a Stainless Steel Scale (See Products section) it is nice to serve even portions of fillets to your guests and they cook evenly.


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