stuffed fish, carrot soup

SF post is overdue, but that'll come later. I finally got to cook this year (a few times now) so here it is :)

I wanted to try this stuffed baked fish first ...

• 1 celery stalk diced
• 3 tbsp diced onion

Sauteed that in a tbsp of butter until soft. Mixed with the following

• about 10 mushrooms - half of them quartered, the other half chopped up
• 1 can of water chestnuts, chopped up
• 1/2 cup soft bread crumbs
• 1 beaten egg
• 1 tbsp soy sauce
• 1 tbsp chopped parsley
• salt and pepper

I added another 2 tbsp diced onions and spooned those into 2 whole rainbow trouts. Put into baking dish, dotted with some butter, some more onions, 1/4 cup of white wine, and 1/2 cup of water. Baked for 25 minutes at 350 degrees.

The fish was really good, the stuffing was good. I wouldn't put more onions in next time (my mistake). Also, the trout had a lot of bones, next time I want to try with just placing the stuffing b/t 2 thin fillets and seeing how it turns out. The wine was a good choice though, gave the fish more flavor.

I had some carrots I wanted to use so I made carrot soup - more like puree.

• chopped carrots - about 2-3 cups worth
• 1 yukon gold potato, cubed
• some chicken broth
• 1 tsp of ground ginger

Cooked until the vegetables were soft. Pureed in a blender, added back to pot, re-heat on low and added some milk, dried rosemary, salt and pepper. Went a little too heavy on rosemary but otherwise this was tasty. Next time I need to add more broth as it was a little too thick.