Title: Caper Baked Trout Categories: Seafood, Capers Yield: 1 Servings 2 lb Trout; one two pound, or -two, one pound 1/2 ts Salt 1 Cube butter or margarine; -melted 3 tb Flour 2 c Hot fish stock or chicken -bouillon 3 Anchovy […]
Read More →Title: Brook Trout Meuniere Categories: Fish Yield: 4 Servings 4 8-inch brook trout Seasoned flour 1/4 c Clarified butter 3 tb Clarified butter Parsley; chopped Lemon wedges From: Joel.Ehrlich@salata.com (Joel Ehrlich) Date: Sun, 20 Nov 1994 01:51:10 +0000 Clean and wash the […]
Read More →Title: Brook Trout Meuniere Categories: Fish Yield: 9 Servings 6 Brook trout Milk 1/3 c Flour 1/2 ts Salt Pepper Peanut oil 2/3 c Butter Lemon slices Chopped parsley Clean the trout, remove the fins, but leave the head and tails on. […]
Read More →Title: Brook Trout Sauteed with Mushrooms Categories: Seafood, Fish Yield: 6 Servings 6 Whole trout — (about 1/2 lb. each — when cleaned), OR… 12 -Fillets with skin 1/4 c Milk Salt Freshly ground black pepper 1/3 c All-purpose flour 3 tb […]
Read More →Title: Brook Trout with Ginger Stuffing Categories: Fish Yield: 4 Servings 4 Boneless brook trout — about 1/2 lb. each — with the heads on 1/4 lb Peeled and deveined shrimp — cut into small pieces 1/4 c Heavy cream 1 tb […]
Read More →Title: Broiled Rainbow Trout Categories: Seafood Yield: 4 Servings 4 Rainbow trout Salt Freshly ground pepper Oil Lemon wedges Recipe by: The Fannie Farmer Cookbook Preheat the broiler. Sprinkle the cavity with salt and pepper. Rub the outside with oil. Place on […]
Read More →Title: Broiled Sesame Trout Categories: Fish Yield: 6 Servings 6 Serving size rainbow trout Or other locally available Trout, pan-dressed 1/2 c Lemon juice 4 ts Salt 1/4 ts Pepper 1/4 c Sesame seed 3/4 c Butter or margarine With a sharp […]
Read More →Title: Broiled Lake Trout Categories: Fish Yield: 8 Servings 1 lg Lake trout Garlic 2 tb Olive oil 1/4 ts White pepper; ground Maitre d’hotel butter Parsley From: Joel.Ehrlich@salata.com (Joel Ehrlich) Date: Sun, 20 Nov 1994 01:51:10 +0000 Preheat the broiler. Bone […]
Read More →Title: Brithyll a Chig Moch (Trout and Bacon) Categories: Fish Yield: 4 Servings 4 Rainbow trout Fresh thyme Fresh sage Butter Fresh rosemary Fresh parsley 4 sl Bacon Date: Mon, 26 Feb 1996 09:00:51 -0500 From: Wendy Lockman Fresh rainbow trout – […]
Read More →Title: Braised Trout with Green Sauce Categories: Cooking liv, Import Yield: 1 Servings 2 ts Butter 2 md Shallots, peeled and sliced 2 Branches fresh thyme 1/3 c White wine 2/3 c Fish stock 4 Trout, boned and gutted 3 tb Cream […]
Read More →Title: Boiled Speckled Trout Categories: Wildgame, Fish Yield: 1 Servings 4 Speckled trout, cleaned Water, boiling Onion tops Thyme Bay leaf 10 Cloves 24 Allspice, mashed fine 1 Lemon peel, small piece 1 Red pepper pod Clean and wash fish thoroughly, score […]
Read More →Title: Bluefish Rolls Categories: Wildgame, Fish Yield: 1 Servings 2 lb Bluefish fillet 12″ long 1 c Wine, white 3/4 ts Salt 1/2 ts Lemon pepper 1 ts Oregano 1/2 c Parsley, chopped 1/2 c Almonds, crushed 12 Cherry tomatoes 3 c […]
Read More →Title: Blue Trout Luchow Categories: Fish Yield: 2 Servings 1/4 c White vinegar 2 tb Wine vinegar Juice of 1/2 lemon 1 pt Water 1/2 ts Salt 1/2 Bay leaf 1 Clove 2 Peppercorns 1/4 Onion, chopped 1/4 Carrot, chopped 1/4 Celery […]
Read More →Title: Blender Hollandaise Sauce for Trout Categories: Seafood, Sauces Yield: 1 Servings 1/2 c Butter 3 Egg yolks Juice of 1/2 lemon Salt to taste Pinch of cayenne Melt the butter and keep it hot, but do not brown. Put the yolks, […]
Read More →Title: Blackened (Cajun) Arctic Char Categories: Fish Yield: 4 Servings 1 Arctic char; 4.5 lbs 6 tb Butter 2 Lemons; cut into wedges 1 tb Cajun spice (see recipe or -use commercial) From: nelson@seahunt.imat.com (Michael Nelson) Date: Wed, 29 Dec 1993 01:31:29 […]
Read More →Title: Black-Eye Peas and Rice Categories: Digest, Oct., Fatfree Yield: 3 Servings 1 Onion x Water/broth for saute 1 15 oz can peeled tomatoes, Drained Or equivalent amount of Fresh tomatoes (~1.5 cups) 1 15 oz can Black Eye Peas, Drained 2 […]
Read More →Title: Bienville Sauce Categories: Sauces Yield: 1 Servings 6 oz Flour 6 tb Butter 1/2 Fish stock 1/2 ts Rout fillets (skinned)* 1/2 lb Very small shrimp 1/2 lb Lump crabmeat 6 Egg Yolks, whipped 1 c Chablis 1 tb Egg shade […]
Read More →Title: Beer Batter Fried Trout Categories: Seafood Yield: 6 Servings 6 Trout filets 1 c All-purpose flour 2 1/2 cn (12-oz) beer 1 ts Cayenne pepper Tartar sauce (see recipe) Mix flour, beer & cayenne in blender until smooth & consistency of […]
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