Trout Recipe
There hasn't been an occasion when this trout recipe didn't receive rave reviews. Use the freshest of seafood available to get a delicious trout. I challenge you to give me a better recipe of trout than this.
Ingredients
8 small brook trout
1 quart Vermouth Bouillon
1 bay leaf
2 whole cloves
1/4 teaspoon mace
1 egg yolk, beaten
1 tablespoon butter
Directions
Clean trout but do not scrape them.
Cover trout with Vermouth Bouillon.
Add bay leaf, cloves, mace.
Let liquid come to boil, then lower heat and simmer fish about 15 minutes.
Carefully lift trout out and remove to warm platter.
Reduce remaining liquid to about 1 cup.
Remove from heat and stir in egg yolk and butter.
Let come to a boil, then pour over fish and serve immediately.
Cover trout with Vermouth Bouillon.
Add bay leaf, cloves, mace.
Let liquid come to boil, then lower heat and simmer fish about 15 minutes.
Carefully lift trout out and remove to warm platter.
Reduce remaining liquid to about 1 cup.
Remove from heat and stir in egg yolk and butter.
Let come to a boil, then pour over fish and serve immediately.
