Trout Stuffed Japanese Style

Ingredients

01) 1/4 lb Mushrooms which are sliced
02) 2 tb Vegetable oil
03) 1 c Seeded, sliced in 1/4""
04) 4 Eggs- lightly beaten
05) Strips, red or green pepper
06) 2 tps Soya sauce
07) 4 Trout, 8-10 oz. boned with Skin, head and tail
08) 3 Scallions, cut in 1/2""
Including greens
8 Strips of bacon
1 cup Bean sprouts
2 Ribs celery- sliced

Directions

Step 1

Mix the vegetables together. In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate. Stuff each of the 4 trout with one-fourth of the vegetable mixture--the filling will expand the opening by about an inch. Wrap 2 slices of bacon around each trout, tucking the ends under the trout.

Step 2

Bake in a large baking dish so trout are not touching in preheated 500 degree oven about 15 minutes, until skin is crisp and the fish is opaque to the bone. Test after 12 minutes. Vegetables will remain crisp.