To cook trout, wash and dry the fish
ith cooking spray.
Arrange trout fillets in the baking dish
irections for sauce:
This recipe makes enough sauce for about
emove any skin & bones from trout & flake the flesh.
Blend
b>trout according to the recipe Stove Top Smoker Smoked Whole Trout. (See related recipe
f the tail if the trout are too long for the
irst time you make this recipe and then go up or
ix months.
To Make Trout Amandine: Pour the milk into
gg and mik.
Dip trout in egg/milk mixture and
roiler. This is a resturant recipe. This makes 12 four oz
A large whiting may be used in this recipe instead of trout.
Skin and cut trout in 2-inch pieces.
Place in large pan. Cover with water.
Bring to boil and cook 3 to 5 minutes.
Drain and pack in wide-mouth pint jar with raw onion.
Combine vinegar and water and spices in pan.
Boil 15 minutes.
Pour hot syrup over fish and seal jars.
Let stand 3 or 4 days before using for best flavor.
Tie trout up in cheesecloth and lower into salted, simmering water; cook for 30 minutes.
Lift out carefully, remove cheesecloth, dress fish with melted butter and parsley.
For the horseradish sauce: Combine first four ingredients and chill. Just before serving, whip cream and fold in horseradish mixture.
ill not stick.
Place trout fillets (skin side down) on
ound. For the large salmon trout it can take up to
ith a little whipped cream (recipe follows) or cinnamon on top
hen the last of your trout is going into the skillet
nd serve over fish.
best served with steamed jasmine rice
At no point in this recipe should you remove the head
or 1 hour.
This recipe can be varied by adding