| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Mike02 |
4 |
servings |
INGREDIENTS
| 4 |
|
Rainbow trout – (abt 12 oz ea); whole, and |
|
|
Butterflied; skin on, bones removed |
|
|
(ask your fish dealer to do this for you) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Butter |
| 1/2 |
pt |
Cherry tomatoes; washed, cut |
|
|
Through the center in two |
| 2 |
tb |
Chopped fresh tarragon |
INSTRUCTIONS
Wash the trout in cold water and pat dry to remove any tiny stray bones.
Season the trout with salt and pepper, heat the olive oil in a large saute
pan over medium heat and cook the fish skin-side down. Cook the trout in
batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before
turning with a spatula to cook the flesh side. Cook for an additional 2 to
3 minutes or until fully cooked but be careful of overcooking as the fish
are thin and cook quickly. As the trout are finishing, add the butter to
the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes,
add the tarragon and remove from the heat. Serve immediately with
fiddlehead ferns. This recipe yields 4 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C01 broadcast 03-30-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-13-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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