4 Boneless brook trout about 1/2 lb. each with the heads on
1/4 lb Peeled and de-veined shrimp, cut into small pieces
1/4 c Heavy cream
1 tb Grated fresh ginger
1 Be chopped shallots
1 ds Tabasco
Salt
Freshly ground white pepper
4 tb Milk
4 tb Flour for dredging
2 tb Vegetable oil
4 tb Butter
1 tb Fresh lemon juice
4 sl Lemon
2 tb Chopped parsley

Place the shrimp, cream, ginger, shallots, Tabasco and salt and pepper to taste in the bowl of a food processor. Start blending, puree until the mixture is smooth and thick. This should take about 30 to 40 seconds.

Open the brook trout, divide the stuffing in four equal portions and spread the mixture evenly on the right fillet of the open trout. Fold the left fillet to enclose the stuffing.

Pour the milk in a shallow platter and mix the flour with salt and pepper onto a flat dish. Dip each trout in the milk, remove excess and dredge in the flour mixture, patting to be sure the flour adheres.

Heat the oil in a non-stick skillet large enough to hold the trout in one layer without crowding. Add the trout and brown thoroughly on one side. Then turn the trout with a spatula on the other side, the process should take about 4 `minutes on side depending on the thickness of the trout. While the fish is browning on the second side, baste the top with hot oil from the pan to prevent them from drying out. Transfer to a warm platter, keep warm.

While the pan is still warm, wipe it out with a paper towel and return it to medium heat to melt the butter and cook until the butter is a hazelnut color. Add the lemon juice, pour and divide the butter over the trout. Garnish with the lemon slices and sprinkle the parsley over all. Serve very hot.