Dutch Oven Stuffed Trout is the last meal I made while camping. We were fishing with my family and the trouts we caught got into my dutch oven. I was thinking how to prepare them and what to use as a garnish but then I decided to stuff them. It turned out to be a great choice my family loved the dish and it resembled a restaurant style dish in the great outdoors. Let’s get straight to the recipe.
Dutch Oven Stuffed Trout
- 4 Trout
- 1/4 cup Monterey Jack - shredded or other shredded cheese by your liking
- 3 T Parsley – chopped
- 2 cups Bread - cubed
- 1 Egg – beaten
- 2 T Butter
- 1/4 cup Onion – diced
- 1/4 cup Celery - chopped
- 1/2 cup Baby shrimp - cooked canned is okay
Sauté onion and celery in butter. Add to cubed bread. Toss gently. Add parsley, cheese and shrimp. Add egg mixture to moisten.
Lightly season inside cavity of fish.
Stuff cavity of fish with bread mixture.
Lightly brush fish with butter and season to taste.
Bake in a 13" Dutch oven, lightly oiled. Use 10-12 coals on the bottom and 16-18 coals on top.
Image by Flickr/Roger Nelson