|50 Classic Trout Recipes|
|by Jane Bamforth|
The book opens with an illustrated guide to types of trout, including tips on choosing the best fish and how to prepare fresh fish for cooking.
1 - 10 of 12 for brook trout
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Wash cavity of brook trout and pat dry. ... white wine over each fish and seal tightly in foil. Place in 325 degree oven for 1/2 hour. Serve immediately.
Rinse fish under ... hot, put in trout and fry over ... juice and chives in small saucepan. When trout is done, transfer to a warm platter and pour on sauce.
Melt half the ... thyme. Split the trout for stuffing and ... sides. Bake 20 minutes in 350°F degree oven. To serve, sprinkle with lemon juice. Serves 4.
Fresh water trout is unequaled when ... lemon juice and chives in a small saucepan. When the trout is done, transfer to a warm platter and pour on the sauce.
1. Preheat oven to 200 degrees. 2. Juice 2 lemons and strain out pits. Wipe fish fillets with damp paper towels and arrange in single layer in baking ...
Skin and remove heads from trout, put in ... reheat. Do not boil! Don is pretty good at catching trout. It is his biggest passion to be out there in the woods.
Coat fish with flour; set aside. In a large bowl, combine 2 cups flour, baking powder, salt, eggs, beer and 1/2 cup oil; beat with rotary beater ...
1. Rinse the trout under cold water ... broiler and leave in trout four minutes longer. 4. Before serving the trout, remove the top skin from each fish.
Brush trout thoroughly with lemon ... grill. Cook on medium setting 12 to 15 minutes, turning once and brushing frequently with marinade. Makes 4 servings.
Cut heads, tails and fins from boned trout. Boil garlic ... remaining in pan until a light brown. Remove from heat, add lemon juice and salt. Pour over fish.
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