| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Curtis aike, Flash3 |
1 |
servings |
INGREDIENTS
| 4 |
sm |
Trout |
| 2 |
|
Cloves garlic |
| 2 |
ts |
Rosemary leaves |
| 1/4 |
c |
Seasoned flour |
| 1/3 |
c |
Oil |
| 1/4 |
c |
White wine |
| 1 |
|
Lemon; Juice of |
| 2 |
tb |
Butter |
| 1 |
c |
Chopped almonds |
| 1/4 |
c |
Scallions |
|
|
Salt and pepper to taste |
|
|
Parsley springs |
|
|
Lemon slices |
INSTRUCTIONS
Season fish inside with 1/2 garlic and rosemary leaves. Season outside with
salt and pepper. Sprinkle each fish lightly with flour mixture. Heat oil in
large skillet over high heat and brown trout on both sides. Turn heat down
and add wine and lemon juice. Cover. Simmer 6-8 minutes. Turn once during
cooking time. In separate pan, while fish are cooking, melt 2 tablespoon
butter over medium heat. Add other half of garlic and cook 1 minute. Add
pecans. Saute until browned. Add scallions and stir well. Remove trout when
cooked to warm plates. Reduce liquid from cooking trout to about 1
tablespoon Stir in pecan mixture. Mix well. Season sauce with salt and
pepper if desired. To serve pour sauce over fish. Add parsley sprigs.
Approximately 8-10 minutes.
Per serving (excluding unknown items): 2252 Calories; 194g Fat (77%
calories from fat); 101g Protein; 31g Carbohydrate; 258mg Cholesterol;
430 mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2050
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