• Olive oil
• 2 tablespoons finely chopped onion
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped red pepper
• 1 minced garlic clove
• 1 teaspoon Dijon style mustard
• 2 tablespoons mayonnaise
• ½ teaspoon Old Bay Seasoning
• 1 teaspoon chopped chives
• 1 tablespoon chopped parsley
• 2 ounces shrimp, peeled chopped and deveined
• 4 ounces crab meat
• ½ cup Panko bread crumbs
• 2 boneless and split trout

Buerre Blanc:

• 2 shallots, sliced
• 1 cup dry white wine
• ¼ cup rice wine vinegar
• 8 sprigs fresh thyme or tarragon
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 1/4 cup heavy cream
• 1/2 stick chilled unsalted butter, cut into cubes

Directions

Preheat oven 400^o.

Heat 1 tablespoon oil in a sauté pan, onions, celery, peppers and garlic, cover and cook on low heat for 3-4 minutes. Do not brown. Move from the sauté pan to a bowl. Add the mustard, mayonnaise, Old Bay Seasoning, chives, parsley and bread crumbs. Mix well. Fold in the shrimp and crab meat. Place the Trout skin side down and fill the cavity with the stuffing. Fold the flaps over the stuffing. Place on an oiled sheet tray and into the oven. Cook for 20 minutes.

While the  fish is baking, make the beurre blanc. In a saucepan add shallots, white wine, rice wine vinegar, herbs and bay leaves. Simmer until reduced by half then season with salt and pepper. Strain the sauce, place back over low heat and reduce by half again. Stir in the cream. Add the butter several cubes at a time while stirring until the sauce thickens. Keep warm and set aside.

Serve the beurre blanc sauce over the cooked trout.