Remove cooked trout meat from the bone and
Over medium-high heat, melt 1 tablespoon butter and olive oil in skillet;
Add trout, flesh side down and cook until golden, about 2 minutes.
Gently turn with spatula and cook about 2 minutes longer.
Return trout to serving platter;
Cover and keep warm.
Add remaining 1 tablespoon butter to pan.
Melt over low heat.
Add lemon juice and next 4 ingredients, stirring well to deglaze pan.
Pour over hot, cooked trout.
Serve immediately.
hen the last of your trout is going into the skillet
In order to prevent trout's to be slimy, after
Roll trout in seasoned flour.
Heat oil in frypan and add trout which should be gently cooked and browned on both sides. When thoroughly cooked, transfer trout to heated serving platter and keep hot.
3x9 pan. Wash and dry trout slices. Add to pan, turning
the tail if the trout are too long for
n nonstick skillet.
Add trout fillets side by side.
br>Uncover rice and place trout on top. Season to taste
Place potatoes in a steamer. Cover and steam over a pan of simmering water for 10 mins, until just tender. Add spinach and steam for another 3-5 mins, until spinach wilts.
Meanwhile, heat oil in a non-stick frying pan on high. Coat trout in flour, shaking off excess. Cook trout for 3 mins on each side, until golden and cooked through. Transfer to warm plates.
Melt butter in same pan, scraping up any baked residue. Stir in lemon juice, almond and herbs. Season to taste. Serve trout with potatoes and spinach. Drizzle with sauce.
Rinse trout under cold water and pat
Wash trout; wipe dry with paper towel.
Squeeze lemon juice over inside of trout.
Dip into milk and then flour.
Fry in shortening which is warm.
Add salt and pepper.
Cook for 10 minutes on each side over a low fire.
When cooked on one side, keep pouring grease on cooked side.
When flaky, remove to warm platter and keep warm.
Add more butter to pan and saute almonds until golden.
Add remaining ingredients and let it cook down a little.
Pour over trout and garnish with lemon and parsley.
nd pepper.
For the Trout:
Lay out all 4
ijon mustard in cavity of trout.
Sprinkle with salt and
ill the cavity of a trout with the oily mint leaves
Cool.
Meanwhile, dredge each trout in flour, dip in eggs
nother large plate.
Sprinkle trout fillets with salt and pepper
Dust trout with flour, shake off excess.
Melt butter in pan, fry trout til brown and cooked through.
While trout is cooking heat cream in saucepan, add whiskey and boil until reduced.
Transfer trout to a plate, pour whiskey cream over trout, and top with almonds.
I have made this using crocodile and it was fabulous as well!
To make trout:
Combine pecans and bread
rying pan on high. Dust trout with flour, shaking off any