Crumb-Crusted Trout With Spinach And Mushroom Stuffing

For Stuffing: Heat butter in a 10-to 12-inch heavy skillet over moderately high heat until foam subsides, then saute shallots, stirring occasionally, until golden, about 3 minutes.

Add mushrooms and saute, stirring occasionally, until tender and liquid they give off is evaporated, 5 to 8 minutes. Add spinach and saute, stirring, until wilted, about 2 minutes. Stir in nutmeg and salt and pepper to taste.

To coat, stuff, and bake fish: Put oven rack in middle position and preheat oven to 350 degrees F. Line bottom of a 17- by 12-inch shallow baking pan with foil and lightly oil foil.

Season trout inside and out with salt and pepper. Put flour and eggs in separate shallow bowls. Stir together bread crumbs, parsley, tarragon, salt, and pepper in a third shallow bowl.

Dredge 1 trout in flour, shaking off excess. Dip in egg, letting excess drip off, then dredge in bread crumb mixture, coating completely. Repeat with remaining trout, 1 at a time.

Divide stuffing among fish cavities, then transfer fish to baking pan. Bake until just cooked through, 20 to 25 minutes.

Make sauce just before fish is done: Heat butter in cleaned heavy skillet over moderate heat until butter just begins to brown. Add pecans and salt and cook, stirring, until nuts are golden, about 2 minutes.

Serve sauce over fish.