| trashleg said: well, no.. but i could have done with some inspiring words earlier ;_; by the way, you say that your friends ask you for food advice? i need a nice recipe for trout. i bought some trout fillets today and i have no idea what to do with them  |
sorry, I was going to inspire you, I just needed to know what kind of paper it was.
As for the trout...here are a few ideas.
Trout fillets
1 c. mayonnaise
4-6 trout fillets
1 c. onion
1 c. Parmesan
Cover with mayonnaise on both sides. Add chopped onions. Sprinkle with Parmesan cheese. Salt to taste. Low broil for 25 minutes in bottom rack of oven at 400 degrees.
FILLETS OF BROOK TROUT
2 lemons
8 fillets of brook trout, rainbow trout, or perch
1 c. flour
2 tsp. salt
1 tsp. freshly ground pepper
1 tsp. fresh thyme, or pinch of dried
4 tbsp. unsalted butter
Mushroom sauce (see following recipe)
1. Preheat oven to 200 degrees.
2. Juice 2 lemons and strain out pits. Wipe fish fillets with damp paper towels and arrange in single layer in baking pan. Pour lemon juice over fish; set aside.
3. On sheet of foil, combine flour, salt, pepper and thyme.
4. In large heavy gauge skillet used for livers, heat 2 tablespoons butter over medium heat until lightly browned. While butter is browning, dredge 4 fillets in flour mixture. Fry fillets until golden brown, about 2 minutes on each side. Using slotted spatula, remove from pan and drain on paper towels. Transfer fillets to 2 dinner plates and keep warm in oven. Repeat process for remaining fillets.
5. When ready to serve, remove plates from oven and spoon sauce over fish.
MUSHROOM SAUCE:
1 lb. sm. white mushrooms
1 clove garlic
3 tbsp. unsalted butter
1 c. dry white wine
1 c. heavy cream
Salt & freshly ground pepper
1. Wipe mushrooms clean with damp paper towels. Trim off stems and cut lengthwise into thin slices.
2. Peel garlic and crush with flat side of chef's knife.
3. In medium size saucepan, melt butter over medium heat. Add garlic and saute, stirring 1 minute. Remove garlic and discard. Add mushrooms and cook, stirring, until liquid has almost evaporated, about 10 minutes.
4. Raise heat to medium high. Add wine and cook, stirring occasionally until reduced by half, about 5 minutes. Remove pan from heat and set aside.
5. Add heavy cream and cook, stirring over medium heat until sauce has thickened slightly, 3 to 4 minutes. Do not boil. Season with salt and freshly ground pepper to taste. Keep warm over very low heat until ready to use.
And of course, the recipe from my favorite TV show...Red Dwarf
Trout a la CrèmeEpisode reference: Balance of Power Difficulty: medium
In a large pot of lightly boiling salted water, add your fish and simmer for 5 minutes. Remove and drain. In a stew pan (Deep frying pan) on LOW heat, place your fish in with the Cream, salt, pepper, mace, nutmeg, and zest. Bring to light boil and simmer covered for 10 minutes. Remove fish onto dish to keep warm. Mix arrowroot and water to make a paste, and then add milk and blend. Make cream sauce by adding the milk/arrowroot mixture. As it thickens, add the lemon juice, but whisk vigorously as you add the juice to prevent curdling of the milk. Pour sauce over fish and serve. Notes: If using pre-grated nutmeg, double amount. Mace is the outer shell of the nutmeg, so when grating fresh nutmeg, you will get enough mace for the recipe. If using thin boneless filets, cut time in half and check after stewing if more cooking is required. Serving suggestions: I would add a bit of fresh dill, and serve with Steamed Asparagus with Hollandaise sauce. (Basically, the crème sauce is a type of Hollandaise.) So good, your cat will come back for 6ths! Recipe Variation by John Langbein |
