Broiled Trout Recipe
Ingredients
4 to 6 small trout or whiting
3 tbsp (50 mL) milk
1/4 cup (60 mL) flour
1 cup (250 mL) fine dry breadcrumbs
3 tbsp (50 mL) butter
1 small onion, chopped fine
1 French shallot or 3 green onions, peeled and chopped
1/4 cup (60 mL) white wine
1 tbsp (15 mL) cider vinegar
Directions
€¢ Wash fish under cold running water. Wipe with paper towel.
€¢ Place milk in plate and roll fish in it, then in flour and breadcrumbs.
€¢ Preheat a browning dish 7 minutes at HIGH.
€¢ Without removing the dish from the oven, add the butter. It will brown very quickly.
€¢ Without delay, place fish, one next to the other. Press lightly on each one to create perfect contact with the dish. Microwave 4 minutes at HIGH.
€¢ Turn fish over with a spatula. Let stand 5 minutes without any heat.
€¢ Then microwave 2 minutes at MEDIUM. Remove fish to a hot platter.
€¢ To the butter remaining in the dish add the onion and shallot or green onions. Stir well.
€¢ Microwave 2 minutes at HIGH.
€¢ Add the white wine and the vinegar. Stir well. Microwave 1 minute at HIGH.
€¢ Pour over the fish and serve with steamed potatoes.
€¢ Place milk in plate and roll fish in it, then in flour and breadcrumbs.
€¢ Preheat a browning dish 7 minutes at HIGH.
€¢ Without removing the dish from the oven, add the butter. It will brown very quickly.
€¢ Without delay, place fish, one next to the other. Press lightly on each one to create perfect contact with the dish. Microwave 4 minutes at HIGH.
€¢ Turn fish over with a spatula. Let stand 5 minutes without any heat.
€¢ Then microwave 2 minutes at MEDIUM. Remove fish to a hot platter.
€¢ To the butter remaining in the dish add the onion and shallot or green onions. Stir well.
€¢ Microwave 2 minutes at HIGH.
€¢ Add the white wine and the vinegar. Stir well. Microwave 1 minute at HIGH.
€¢ Pour over the fish and serve with steamed potatoes.
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