ix months.
To Make Trout Amandine: Pour the milk into
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.
Clean and wipe, but do not wash, the trout after cutting into portion-size pieces.
Mix flour, salt, white pepper, m.s.g. and garlic powder.
Dredge trout pieces in seasoned flour.
Using a large, heavy frypan, heat 1/2 cup of the butter to bubbling point. Brown trout for 4 minutes on each side.
Put trout in a warm oven to keep hot.
an with foil. Brush both trout with melted butter and grill
o 4 minutes.
Place trout on a flat work surface
Season the trout with salt and pepper; dredge trout with flour.
In a large skillet, heat the oil to moderately high heat. Add the fillets.
Saute the fillets until golden brown on both sides.
Transfer trout to paper towels to drain; keep warm.
Melt butter.
Add almonds and saute until light golden brown; pour the almond mixture over the trout and garnish with lemon and parsley. Serves 4.
r margarine in a microwave for approximately 30 seconds.
Add
o cover.
Let stand for 1 hour.
Put almonds
Wash fillets and salt and pepper.
Saute over low heat in melted 1 stick of butter and onion juice for approximately 20 to 25 minutes, depending on size of fish.
Remove fish from butter mixture to a warm platter.
Add the remaining 1/2 stick butter to skillet and saute almonds.
Add fish and lemon juice to almond mixture and cook for a few more minutes.
Serves 6.
f butter in microwave oven for 30 seconds.
Add almonds
Combine butter and almonds in a 2-cup glass measure. Microwave, uncovered, at power level High for 4 to 6 minutes, or until almonds are lightly browned, stirring twice.
Sprinkle trout with salt and pepper.
Dust the fish filets in the flour.
Heat the olive oil and butter on medium high heat.
Add fish filets and cook until light brown on both sides.
Remove from pan and cover to keep warm.
Return pan to heat and add 1 T butter.
Add the almonds and saute, then add the fresh lemon juice.
Heat it through, then spoon over the fish filets.
Serve with additional lemon wedges.
Cut fillets into 6 portions.
Combine flour, salt and paprika. Roll portions into flour mixture.
Place in single layers, skin side down, in a well-greased baking dish.
Drizzle 2 tablespoons melted butter over fillets.
Broil 4 inches from heat for about 10 to 15 minutes or until fish flakes evenly.
Saute almonds in remaining butter until brown.
Add lemon juice after removing from heat.
Add pepper sauce and parsley.
Pour over fillets and serve at once.
For trout, sprinkle trout with honey, salt and lime
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ling-film & allow to stand for 8-10 minutes.
Meanwhile