Potted Trout Recipe
Summary
Ingredients
| Trout | 3 Small | |
| All purpose flour | 60 Milliliter | |
| Vegetable oil | 30 Milliliter | |
| Curry powder | 2 Milliliter | |
| Butter | 30 Milliliter | |
| Butter | 30 Milliliter | |
| Lemon | 1 | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1387 Calories from Fat 885
% Daily Value*
Total Fat 100 g153.9%
Saturated Fat 38.4 g192%
Trans Fat 0 g
Cholesterol 307.1 mg102.4%
Sodium 566.6 mg23.6%
Total Carbohydrates 53 g17.8%
Dietary Fiber 5 g20.2%
Sugars 0.3 g
Protein 71 g142.9%
Vitamin A 34.2% Vitamin C 77.4%
Calcium 20.1% Iron 46.7%
*Based on a 2000 Calorie diet
Directions
Place butter in a 9-inch (23 cm) ceramic or glass pie plate and melt 1 minute at HIGH.
Add the oil, stir in the curry powder and microwave 1 minute at HIGH.
Roll the trout in this mixture.
Microwave 5 minutes at HIGH.
Turn fish and let stand 5 minutes.
Cool until it can be handled, then carefully lift flesh from bones and place in a dish.
Break up into small pieces with a fork.
Divide into small ramequins, add to remaining butter in the plate 1 or 2 tablespoons (15 or 30 mL) of butter and the grated rind.
Microwave 40 seconds at HIGH.
Divide the butter equally over each ramequin of fish.
Cover and refrigerate at least 6 hours before serving.
The potted trout is very nice served with hot French bread.
Chef
