Stuffed Trout With Porter Sauce

Good flavors, just not enough of them. Each component (fish, stuffing, sauce) lacked in punch and then all kinda blended into a salty, wheaty, earthy profile when put together. The sauce reduced to 1/4 without thickening.

This is an excellent recipe! You need the foil to fold the fish over the stuffing, as well as transfer to the baking dish. I used a cast iron skillet. I didn't get the sauce to a "syrupy stage", but it still tasted good. We had the leftover for lunch the next day, delicious cold!

Rich and very tasty. I closed the fish after stuffing and unfolded onto our plates. Worked out fine. Sauce gave it that something extra. I had to youtube how to fully debone and it got easier as I continued filleting my four trout.

I liked the recipe but had a couple of questions: 1. From reading it appears the fish is removed from the foil and coated with the oil. What was the purpose of the foil? Seems wasteful 2. The sauce at the end calls to be poured over the fish - could it be better if over and inside as well? Much of the sauce remained in the serving plate

Did not have bread crumbs or porter. Substituted with baked pita chips crushed by hand with a mortar and pestle for the crumbs, and Shaoxing cooking wine for the porter. The sauce was likely thinner without the beer, but tasted great regardless since the Chinese cooking wine complements the asian flavors beautifully.

I liked this recipe very much in using COSTCO steelhead trout. I substituted dried mushrooms reconstituted in veggie stock and molasses for the Porter beer. I served with Mashed Potatoes and green beans which paired well. I've been asked to consider cooking this for Christmas Day dinner as a clue to how it was received.

I would like to share a picture. Not sure if it’s allowed. If so, I’d like to.

I didn’t even follow it precisely and I was positively THRILLED. I didn’t measure anything. Used panko and olive oil as substitutes. If you’re tempted to use more 5 spice don’t. Anyway, don’t sub the porter, imo.

Trout is a healthy but bland fish that we try to incorporate into our monthly meal plan. Because I tire of it I started looking around and found this recipe; I was amazed by the results. The spices are nicely balanced, the Chinese five spices powder brilliant on trout. I cooked mine for 15 minutes at 500 degrees and it came our perfectly done. The croutons absorbed the fish juices and were perfect. Honestly, I approached this recipe gingerly and was blown away by the final product.