Japanese Style Stuffed Trout
 
Ingredients
•	4 trout, 8-10 oz. boned with skin, head and tail
•	1/4 pound mushrooms, sliced                     
•	2 tablespoon vegetable oil                      
•	1 cup Seeded red or green pepper, sliced in 1/4"                   
•	4 eggs, lightly beaten                
•	2 teaspoon Soy sauce                           
•	3 scallions, cut in 1/2" Including greens
•	8 strips of bacon
•	1 cup bean sprouts
•	2 ribs celery, sliced

Preparation
1. Mix the vegetables together.  
2.  In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes. 
3.  Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate.
4.  Stuff each of the 4 trout with one-fourth of the vegetable mixture--the filling will expand the opening by about an inch. 
5.  Wrap 2 slices of bacon around each trout, tucking the ends under the trout.
6.  Bake in a large baking dish so trout are not touching in preheated 500 F oven about 15 minutes, until skin is crisp and the fish is opaque to the bone.  
7.  Test after 10 minutes. Vegetables will remain crisp.