Brook Trout with Ginger Stuffing

Directions

1. 1

   4 Boneless brook trout -- about 1/2 lb

2. 2

   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

3. 3

   Place the shrimp, cream, ginger, shallots, Tabasco and salt and pepper to taste in the bowl of a food processor

4. 4

   Start blending, puree until the mixture is smooth and thick

5. 5

   This should take about 30 to 40 seconds

6. 6

   Open the brook trout, divide the stuffing in four equal portions and spread the mixture evenly on the right fillet of the open trout

7. 7

   Fold the left fillet to enclose the stuffing

8. 8

   Pour the milk in a shallow platter and mix the flour with salt and pepper onto a flat dish