Oven-Crisp Trout Recipe
Ingredients
| Trout | 6 , dressed | |
| Soft butter | 1/4 Cup (16 tbs) | |
| Parsley | 1/2 Cup (16 tbs), finely chopped | |
| Egg | 1 | |
| Milk | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 3/4 cup fine dry bread crumbs, toasted | ||
| Shredded Swiss cheese | 1/2 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Thaw the fish if frozen, or clean fresh trout; wash and pat dry with paper towels.
Sprinkle inside the fish lightly with salt and pepper.
Combine the butter and parsley and spread the mixture inside the cavity of each fish.
Beat the egg together with the milk and salt.
Also have ready the bread crumbs combined with the cheese.
Dip each fish in the egg mixture and then roll in the crumb-cheese mixture to coat each side well.
Arrange the fish on a generously buttered shallow baking pan.
If any of the crumb mixture is left, sprinkle it over the tops of the fish; dot with the 2 tablespoons butter.
Bake in a 500° oven for 15 to 20 minutes, or until fish are tender and browned.
Sprinkle inside the fish lightly with salt and pepper.
Combine the butter and parsley and spread the mixture inside the cavity of each fish.
Beat the egg together with the milk and salt.
Also have ready the bread crumbs combined with the cheese.
Dip each fish in the egg mixture and then roll in the crumb-cheese mixture to coat each side well.
Arrange the fish on a generously buttered shallow baking pan.
If any of the crumb mixture is left, sprinkle it over the tops of the fish; dot with the 2 tablespoons butter.
Bake in a 500° oven for 15 to 20 minutes, or until fish are tender and browned.
Chef
