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Tasty Trout Treats
One of the most appealing characteristics of trout is the fact that there are a variety of ways it can be prepared.
*PREPARATION POINTERS*
It is not necessary to scale trout. When the tiny scales are removed, the natural jelly that allows the trout to be breaded without liquid is also removed.
When cooking trout it is best to use mild oils such as butter, peanut and corn oils.
It is important to cook trout hot and fast. The suggested temperature is 325 or 350 degrees F.
Trout should not be overcooked. When trout is done is should be moist and flake easily when probed with a fork.
PAN FRIED TROUT
Ingredients
4, 4-6 Oz. Trout Fillets
2 Tablespoons Lemon Juice
1 Dash Teaspoon Salt
1 Pinch White Pepper
1 Dash Worcestershire Sauce
2 Tablespoons Butter
Flour as needed
Directions
Place fillets in glass dish; add lemon juice, salt, pepper, and Worcestershire sauce. Let stand for 5 minutes. Remove fillets; coat with flour. Place butter in a 12-inch saute pan; heat to 325 degrees F. Add fillets, skin side up. Saute until golden; turn. Bake at 325 degrees F for 10 minutes.
MOUNTAIN FRESH SHIITAKE TROUT
Ingredients
2 Tablespoons butter
2 Tablespoons olive oil
1 Teaspoon minced ginger
2 Tablespoons minced garlic
2 Tablespoons minced parsley
1 Teaspoon soy sauce
2 Scallions thinly sliced
4 Oz. Shiitake mushrooms
2 Fresh Trout
Lemon
Directions
Combine butter and oil in heavy skillet over medium heat. Stir in ginger, garlic, parsley, and soy sauce. Add scallions and mushrooms and saute for 2-3 minutes. Remove from heat. Spread foil in a roasting pan. Oil foil lightly. Place fish on foil and spread mushroom mixture over fish. Sprinkle with the juice of a lemon and seal foil over fish securely. Bake at 30 minutes at 350 degrees.
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