| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
|
|
Fresh trout |
|
|
Onions |
|
|
Mushrooms |
|
|
Butter |
|
|
Salt; marjoram, basil, oregano |
INSTRUCTIONS
From: petersen@ccad.uiowa.edu (Andrew D Petersen)
Date: 14 Mar 1994 10:07:21 -0600
My favorite method for preparing trout is to filet them fresh. Take a
skillet saute onion slices and mushrooms in the pan, remove the onions and
mushrooms and saute the fresh fillets in the same butter. While they are
cooking lightly sprinkle with salt, marjoram, basil, and oreagno. And I do
mean lightly too much spice and you won't be able to detect the delicate
flavor of the trout. Serve the onions and mushrooms on the side with the
trout.
This is my favorite method for trout, and it was verified this weekend with
3 browns and a rainbow. (Good Stuff)
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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