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Ingredients:
Trout fillets
1 onion, chopped
1/2 cup brown sugar
Arrange fillets in shallow
pan lined with aluminum
foil. Broil fillets 8 to 10
minutes, skin side up, until
milky juice appears on skin.
Turn fillets over and broil
an additional 8 minutes.
Remove fillets from broiler
and cover with mixture of
chopped onion and brown
sugar. Return to broiler 5
minutes. Tastes great hot or
cold. |
Ingredients:
1 small onion, sliced
1/2 cup celery, chopped
2 Tbsp. butter
2 small zucchini (about 1/2
lb.), cut into 1/2-inch
slices
1 (14.5-oz.) can chicken
broth and 1 1/4 cup water;
omit salt
2 cups coarsely chopped
cabbage
1 (15-oz.) can drained,
northern beans
2 Tbsp. fresh parsley
1 Tbsp. fresh lemon juice
1/2 tsp. salt
4 peppercorns
1 1/4 lbs. trout steaks,
about 1 inch thick
Thin lemon wedges
Separate onion slices into
rings. In Dutch oven, stir
onion and celery in butter
over medium heat until onion
is tender, about 5 minutes.
Add zucchini, fish stock,
cabbage, beans, parsley,
lemon juice, salt and
peppercorns. Heat to
boiling; reduce heat. Cover
and simmer, stirring
occasionally, 6 to 8
minutes, or until zucchini
is tender. Add fish. Simmer,
stirring gently once or
twice, until fish flakes
easily, about 10 minutes.
Garnish with lemon slices
and squeeze juice over
chowder before eating.
Ingredients:
8 - 10 oz. Smoked Rainbow
Trout, steamed and flaked
4 large baking potatoes
1 1/2 tablespoons green
onions, chopped
1/4 to 1/2 cup light sour
cream
1/2 to 1 cup Monterey jack
or Mozzarella cheese, grated
Paprika
Butter
Flake trout and chill
covered.
Bake potatoes at 400° F. for
1 hour. After baking, cut
each potato lengthwise, but
not in two. Remove most of
the center of potatoes and
combine with flaked trout,
onion, sour cream and
butter. Mix well. Stuff
potato shells with mixture.
Top each potato generously
cheese and a dash of
paprika. Serve warm.
Ingredients:
1 cup milk
1/2 cup flour
Salt and pepper
8 trout fillets
2 Tbsp. plus 1/3 cup butter
1/2 cup slivered almonds
3 Tbsp. dry white wine
(optional)
6 sprigs parsley
12 lemon wedges
In heavy skillet, heat
butter over medium-high heat
until melted. Brown fillets
on both sides. Remove
fillets and arrange on
serving platter; keep warm.
In another skillet, sauté
almond in 1/3 cup butter;
add wine. Pour almond and
wine mixture over fillets.
Garnish with parsley and
lemon. |
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