i settled on a apple stuffing recipe that worked well, was never happy with the flavor of a landlocked salmon before the egg, but this was just great. either im getting better at this, or its all the majic of the egg. for the stuffing i soaked a handfull of raisins and craisins in calvados apple brandy, sauted some almond slivers in butter, diced a granny smith, added bread crumbs and apple juice cinnamon and ground cloves. coated the fish cavity with lemon juice and dp shakin the tree and added the stuffing, tied it all up with lemons sealing the opening and slices on top (next time will slice X's in the skin under the lemon slices). 425 for a little over an hour inderect in a greased paella pan. dont know how this would work for a salt water fish, but for a landlocked salmon or any fresh water trout it would be great.
fishlessman, man. do you ever just eat a bowl of cap'n crunch in front of the tv?that looks great. you eat like a king. my family thinks we eat good, but you put 90% of us to shame on this board.and that's quite a feat.
