Dear Lillian: This delicious treatment for trout calls for stuffing, then breading and baking the fish. At the Wawona, it’s a light entree served on a bed of sauteed vegetables. The restaurant uses ...

Whole-cooked trout stuffed with fresh tarragon and lemon gets a bath in decadent hazelnut brown butter sauce for an impressive meal. Whole-cooked trout stuffed with fresh tarragon and lemon gets a ...

Getting your Trinity Audio player ready... Rivers and streams running high and fast have sent all but the most hard-core anglers to ponds and lakes, where they’re catching their limits of brown and ...

Chop the scallops into small pieces and mix them with the shallots, 1 tablespoon dill, and lemon juice. Add salt and pepper to taste. Refrigerate the mixture for 30 to 45 minutes. Add the olive oil.

Stuffing:2 T. unsalted butter1 1/2 c. thinly sliced leeks1 1/2 c. finely diced green apples1 T. fresh lemon juice2 T. finely chopped fresh tarragon1/2 t. of kosher salt or sea salt1/4 t. freshly ...

1 good handful of fresh ramps, cleaned, cut into 1-inch pieces (reserve some of the green tops for cooking with potatoes) De-bone the whole trout if necessary, leaving them whole. Season the cavity ...

2-inch piece fresh ginger, peeled and cut into julienne 2 large garlic cloves, thinly sliced 1/2 cup Shaoxing wine or dry sherry For Shaoxing wine-peanut sauce: Preheat oven to 350 degrees. Rinse and ...