French Comte Stuffed Trout

6 trout
3/4 lb Comte cheese, grated
2-1/4 oz Anchovy paste
2 tbsp. Dijon mustard
3 tbsp. parsley, chopped
1 tbsp. chives, chopped
3/4 lb shallots, chopped
6 cloves garlic, chopped
2 oz butter
1/2 cup + 1 tbsp. peanut oi1
3 oz butter
1-1/2 Cups dry white wine
3/4 lb creme fraiche
3 each carrots, zucchini and yellow squash, finely julienne
3 oz butter
1 lemon slice

Clean trout, remove bones leaving skin and head intact. Lightly salt and pepper the inside and outside of the fish. Prepare the cheese stuffing by mixing together one-half the grated Comte cheese with the anchovy paste, mustard, parsley, and chives. Saute shallots and garlic in butter until lightly brown. Add to the Comte mixture. Stuff the trout and close the opening with a skewer.

In a non-reactive oven-proof skillet, (two may be needed) heat the butter and peanut oil together. When hot, saute the trout for 2 minutes on each side. Swirl in wine and creme fraiche. Sprinkle fish with remaining Comte. Place skillet in 375F oven for 15 minutes.

Saute the julienne carrots, zucchini and squash in butter for one minute. Season with salt and pepper to taste. Serve trout on a platter. Garnish with sauteed vegetables and lemon slices. Sauce may be served on the side.

Makes 6 servings.

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Cajun Country -- New Iberia, Louisiana