Stuffed Trout

Ingredients

• 4–6 whole trout
• fine fish forcemeat, truffle-studded
• as needed melted butter
• 2–3 whole lemon
• 1 batch Marinière sauce

Instructions

1. Fill each trout with fine truffle-studded fish forcemeat (farce de poisson truffée). Wrap each fish in oiled paper. Grill gently over low heat, or bake in the oven, basting frequently with melted butter.
2. Unwrap the trout as soon as they are cooked and arrange them on a serving platter, garnishing each with a fluted lemon half.
3. Serve the Marinière sauce separately on the side.