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Jekka's Herb Cookbook
by Jekka McVicar

I made this for one of my husband Mac's famous birthdays. We had friends for dinner and they were amazed at how succulent the lemon grass kept the trout and the flavor. Give it a try, as it is delicious. Accompany the fish simply with new potatoes and a crisp green salad or dwarf green beans.
Serves 4


    For the lemon grass stuffing
    • 3½ tbsp (50 ml) unsalted butter
    • 3/4 cup (175 ml) shallots, finely chopped
    • 2 tbsp (30 ml) lemon grass leaves, finely sliced
    • 2 lemon grass stems, peeled and finely sliced
    • 3 cups (700 ml) fresh bread crumbs
    • Sea salt and freshly ground black pepper

    • 4 whole trout
    • 3½ tbsp (50 ml) unsalted butter
    • 1 tbsp (15 ml) lemon juice
    • 1 lemon, quartered, to serve


Make the stuffing first. Melt the butter in a frying pan and gently fry the shallots until golden. Add the lemon grass leaves and stems and fry for a further few minutes, until they are soft. Add the bread crumbs and stir around until well mixed. Remove from the heat and season with salt and pepper to taste. Leave the stuffing to cool completely before using.

Clean and wash the fish. Make three shallow diagonal cuts on each side, then fill each with a little of the stuffing and place on a rack in a roasting pan or baking dish. Melt the butter in a small pan, add the lemon juice and use this liquid to baste the fish as they cook.

Preheat the broiler to its highest setting. Put the pan under the broiler for 5 minutes, turning and basting the fish after 2 minutes, then lower the heat to medium for a further 6 to 8 minutes, turning and again basting the fish halfway. Take care, as they can become fragile as they cook. Serve with the lemon quarters.

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