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Results 71 - 80 of 124 for trout fillet
1. Wash fish and pat dry. Cut into serving pieces, dip fish first in milk, then in mixture of flour, salt, basil and chervil. 2. Add the ...
72. POACHED TROUT
Melt butter in frying pan over medium heat. Add fish. Sprinkle with lemon juice and sherry. Add onion, mushrooms, salt, pepper and garlic ...
Melt butter and mix with ... spears for each fillet (according to size of fillet). ... asparagus on top of fish and drizzle with hollandaise sauce.
74. TROUT MEUNIERE
Combine sauce ingredients in a 2 cup measuring cup. Cook on High 1 minute. Place fish in a glass baking dish and pour sauce over fish. ...
Fry bacon until brown and ... and pepper. Put fillets in flour mixture. Shake off ... fillets. Sprinkle with crumbled bacon and chives. 4 servings.
76. BAKED TROUT
Lay fillets in greased baking dish. Make ... simmer. Pour over fish. Bake in 350 degree oven for 30 minutes. Garnish with chopped parsley. Serves 6.
77. TROUT MEUNIERE
Dip fillets in milk; season with salt ... Return pan to low heat for about a minute. In serving the browned fillets, pour meuniere sauce over fish.
78. BAKED TROUT
Marinate fillets in salt water 1/2 hour. ... spread evenly over fish. Cover with thin layer of crumbs. Bake at 375-400 degrees for 15-20 minutes.
Roll in seasoned flour lightly. In a heavy skillet saute fillets in hot butter for 5 ... parsley, onions and mushrooms. When foamy pour over fish.
Combine all ingredients in a fish poacher. Bring to a boil and simmer for 15 minutes. Serve hot or cold. Garnish with lemon, parsley. ...
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