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1995-09-27
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Newsgroups: rec.food.recipes
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Subject: Trout Recipes
Organization: Fidonet: Salata 310-543-0439
Date: Sun, 20 Nov 1994 01:51:10 +0000
Message-ID: <9411212330.bm17528@post.demon.co.uk>
Pan Roasted Steelhd Trout w/Apples & Onions No. 961 Yields 6 Servings
6 8 oz Steelhead Trout 2 Tbls Soy Sauce
2 Cups Apple Juice 5 Sprigs Sage
1 LARGE Sweet Onion, Sliced 2 Tbls Olive Oil
2 Cups Green Apples, Peeled & Salt
Diced Pepper
6 Cloves Garlic, Crushed
Place the steelhead in a large shallow dish.
Pour the apple juice over the fish.
Add the onion slices, diced green apples, crushed garlic cloves, soy sauce and
sage.
Marinate refrigerated for between 6 and 8 hours.
Remove the fish from the marinade and blot dry.
Strain the marinade and set aside with the apples and onion slices.
Discard the garlic and sage.
Heat the olive oil in a large skillet.
Lightly season the trout with salt and pepper and saute until dark golden
brown (3 to 5 minutes per side).
Remove the trout from the skillet to a low oven to keep them warm.
Saute the apples and onions in the same skillet for 2 to 3 minutes.
Add 1 cup (for 6 trout - adjust as needed) of the reserved marinade and bring
to a boil.
Add salt and pepper to taste.
Arrange the apples and onions around the trout and pour the pan juices over
them.
Garnish with fresh sprigs of sage.
Broiled Lake Trout No. 1215 Yields
Large Lake Trout Maitre d'Hotel Butter
Garlic Parsley
2 tbls Olive Oil
1/4 tsp White Pepper, Ground
Preheat the broiler.
Bone the fish and flatten it out.
Rub a small saucer generously with garlic.
Mix the olive oil and white pepper in the saucer.
Rub this mixture on both sides of the fish.
Place the fish on a greased shallow pan.
Broil until brown, turning once.
Spread with Maitre d'Hotel Butter.
Garnish with parsley.
Serve hot.
Brook Trout Meuniere No. 1153 Yields 4 Servings
4 8 inch Brook Trout Parsley, Chopped
- Seasoned Flour Lemon Wedges
1/4 Cup Clarified Butter
3 Tbls Clarified Butter
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.
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