| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Seafood, Capers |
1 |
Servings |
INGREDIENTS
| 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 fillets; chopped or squeeze tubed |
| 2 |
ts |
Capers |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
Heat oven to 350 degrees. Tip: melt the butter as the oven heats.
Clean and wash fish. Sprinkle with salt and place in a buttered baking
dish. Pour butter over fish and cook about 20 minutes or until fish flakes
with a fork. Remove fish from baking dish; shut off oven and return fish on
a serving platter to oven to stay warm. Sprinkle flour into liquid in
baking dish and stir to blend. Heat the baking dish as you add bouillon and
stir until thickened. Add anchovies, capers sugar and lemon and serve sauce
hot over baked fish. Parsley potatoes go nicely with this dish.
Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May
26, 1998
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