Brook Trout

1/2 lb. each -- with the heads on

1/4 lb Peeled and deveined shrimp

-- cut into small pieces 1/4 c Heavy cream

1 tb Grated fresh ginger

1 Be chopped shallots

1 ds Tabasco

Salt Freshly ground white pepper 4 tb Milk

4 tb Flour for dredging

2 tb Vegetable oil

4 tb Butter

1 tb Fresh lemon juice

4 sl Lemon

2 tb Chopped parsley

1. Place the shrimp, cream, ginger, shallots, Tabasco and salt and 30 to 40 seconds.

2. Open the brook trout, divide the stuffing in four equal portions

and spread the mixture evenly on the right fillet of the open trout. Fold the left fillet to enclose the stuffing. 3. Pour the milk in a shallow platter and mix the flour with salt

and pepper onto a flat dish. Dip each trout in the milk, remove excess and dredge in the flour mixture, patting to be sure the flour adheres. 4. Heat the oil in a non-stick skillet large enough to hold the

5. While the pan is still warm, wipe it out with a paper towel and return it to medium heat to melt the butter and cook until the butter is a hazelnut color. Add the lemon juice, pour and divide the butter over the trout. Garnish with the lemon slices and sprinkle the parsley over all. Serve very hot. --