Trout with Herb Sauce Recipe
Ingredients
| Rainbow trout - 1 (fresh or frozen) app. 3/4 kg (1 3/4 lbs), or 4 brook trout | ||
| Salt | To Taste | |
| Mixed herbs, such as parsley, chives, chervil and lemon balm - 4 tablespoons | ||
| Graham flour - 2-3 tablespoons | ||
| Oil - apprx. 1 tablespoon | ||
| Butter - ap | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Clean the fish and sprinkle with salt.
2) let it sit for 10 minutes.
3) Rinse the fish and make it dry.
4) In the fish cavities, put the mixed herbs and close the cavities with skewers.
MAKING
5) Make 2 cuts at the back of the fish.
6) Roll it in graham flour seasoned with salt and pepper.
7) In a pan, brown the butter.
8) Brown the fish in butter for apprx. 1-2 minutes on each side.
9) Lower the heat and fry the fish from each side for apprx. 10 minutes.
10) Baste occasionally with browned butter.
SERVING
11) Serve the herbed fried fish with extra butter, if desired.
1) Clean the fish and sprinkle with salt.
2) let it sit for 10 minutes.
3) Rinse the fish and make it dry.
4) In the fish cavities, put the mixed herbs and close the cavities with skewers.
MAKING
5) Make 2 cuts at the back of the fish.
6) Roll it in graham flour seasoned with salt and pepper.
7) In a pan, brown the butter.
8) Brown the fish in butter for apprx. 1-2 minutes on each side.
9) Lower the heat and fry the fish from each side for apprx. 10 minutes.
10) Baste occasionally with browned butter.
SERVING
11) Serve the herbed fried fish with extra butter, if desired.
Chef
