| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
8-inch brook trout |
|
|
Seasoned flour |
| 1/4 |
c |
Clarified butter |
| 3 |
tb |
Clarified butter |
|
|
Parsley; chopped |
|
|
Lemon wedges |
INSTRUCTIONS
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Date: Sun, 20 Nov 1994 01:51:10 +0000
Clean and wash the trout. Cut off the fins but leave the heads and tails
attached. Dip each fish in seasoned flour. Melt the first measure of
clarified butter. Saute each trout until it is firm and nicely browned.
Place on a hot platter. Add the second measure of clarified butter to the
pan drippings after all the fish have been cooked. Allow the butter to
brown. Cover the fish with the chopped parsley. Pour the browned butter
over the fish. Garnish with lemon wedges.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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