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---------- Recipe via Meal-Master (tm) v7.04 Title: Brook Trout Sauteed with Mushrooms Categories: Fish Servings: 6 6 Whole trout (about 1/2 lb. 3 tb Vegetable oil Each when cleaned) or 6 tb Unsalted butter 12 fillets with skin 6 lg Mushrooms, cut into 1/4 c Milk Thin slices Salt and freshly ground 2 tb Fresh lime juice Black pepper 4 tb Finely chopped fresh 1/3 c All-purpose flour Parsley leaves Put the trout in a dish, add the milk, and sprinkle with salt and pepper. Turn them several times to coat well. Set aside. Spread the flour over a flat dish. Remove the trout from the milk and dredge them in the flour. Shake off any excess flour. Heat half of the oil in a nonstick frying pan large enough to hold 3 trout in one layer. Cook them over medium heat for 4 minutes on one side. Turn them and cook for 6 to 8 minutes, or until brown. Transfer the trout to a warm platter and keep them warm. Repeat the process using the remaining oil and fish. Meanwhile, melt 1 TB. of the butter in a frying pan over high heat. Add the mushroom slices and sprinkle with salt and pepper. Saute them, stirring and shaking the pan, until the liquid has evaporated and the mushrooms are nicely browned. Arrange the mushrooms over the trout and sprinkle with the lime juice. Melt the remaining butter in a frying pan over high heat, shaking the pan, until the butter turns hazlenut brown. Pour it over the trout, sprinkle with the parsley, and serve immediately. The Seafood Cookbook, Classic to Contemporary, by Pierre Franey & Bryan Miller, Random House, NY, 1986. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pan-fried Trout Meuniere Categories: Fish Servings: 6 6 10-oz trout, cleaned but 1/4 c Corn or vegetable oil With heads left on 8 tb Unsalted butter 1/2 c Milk 6 Lemon slices 1/2 c All-purpose flour Juice of 1 lemon Salt and freshly ground 4 tb Finely chopped parsley Black pepper Leaves Place the trout in a large pan and pour in the milk. Turn the trout in the milk. Spread the flour over a flat dish and season it well with salt and pepper. Remove the trout from the milk and dredge them well in the flour, shaking off any excess flour. Heat the oil in a heavy nonstick frying pan or black steel pan over medium-high heat and add the trout. Cook until golden brown, about 6 minutes on each side. Baste often to keep the trout moist. Remove the trout to a warm platter. Pour off the fat from the frying pan and wipe it clean with paper towels. Return the pan to the heat and melt the butter, shaking the pan and stirring until it turns hazlenut brown. Do not let it burn. Place a lemon slice atop each trout. Sprinkle them with the lemon juice then pour the butter over them. Garnish with the chopped parsley and serve immediately. The Seafood Cookbook, Classic to Contemporary, by Pierre Franey & Bryan Miller, Random House, NY, 1986. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Smoked Trout with Watercress Sauce Categories: Fish, Sauces Servings: 6 1 bn Watercress Black pepper to taste 1 c Sour cream 3 Smoked trout, skinned and 1 tb Fresh lemon juice Filleted into 6 pieces 2 Dashes of Tabasco sauce 6 Lemon wedges Salt and freshly ground 6 Watercress sprigs Wash and trim the watercress. Pat it dry and chop it (you should have about 1 1/2 cups). Put the watercress in the bowl of an electric blender with the sour cream, lemon juice, Tabasco sauce, and salt and pepper. Turn the blender on high for several seconds, or until the mixture is very smooth. Serve the sauce over the trout. Garnish each serving with a lemon wedge and sprig of watercress. YIELD: 6 servings. (NASON'S NOTE: Try this sauce with leftover cooked and chilled East Lake "pink-meat" trout if smoked trout is not available.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hemingway's Trout Categories: Fish Servings: 6 3 Green onions, chopped OR (each about 8 oz.) 1/4 c Freeze-dried chives Seasoned salt 1 tb Chopped parsley OR 6 Strips bacon Dried parsley flakes 1/2 c Baking mix (biscuit mix) 2 tb Lemon juice 2 tb Yellow cornmeal 1/4 ts Pepper Lemon wedges (optional) 6 Whole cleaned trout Combine green onions, parsley, lemon juice, and pepper. Sprinkle trout cavities with salt, then spread each with onion mixture. In a wide frying pan over medium heat, cook bacon until crisp. Remove bacon from pan and drain. Leave 2 or 3 TBS. of the drippings in pan and reserve remaining drippings. Combine baking mix and cornmeal on a piece of wax paper. Coat trout on both sides with mixture. Arrange half the trout in pan. Cook, turning once, until fish is lightly browned and flakes readily when prodded in thickest portion with a fork. For a 1-inch thick fish (measured in thickest portion), allow 10 minutes total - 5 minutes on each side. (Allow same ratio of thickness to time - 1 inch: 10 minutes - for fish of all thicknesses.) Cook remaining fish in reserved drippings. Slip a bacon strip into cavity of each fish. Garnish with lemon wedges, if desired. Serves 6. The Sunset Seafood Cookbook, by the Editors of Sunset Books and Sunset Magazine, Lane Publishing Co., Menlo Park, CA, 1981. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chilled Trout in Dill Sauce Categories: Fish Servings: 4 4 Whole cleaned trout 1 c Sour cream (each about 1/2 lb.) 4 ts Lemon juice Basic poaching liquid 3/4 ts Salt Parsley sprigs 1/2 ts Dillweed Lemon wedges ---------------------------BASIC POACHING LIQUID--------------------------- 1 md Onion (sliced) 1 Bay leaf 6 Whole black peppers 1 ts Salt 2 Whole allspice 1/2 c Dry white wine (or water) 3 tb Lemon juice or white wine 1 qt Water Vinegar About 3-4 hours before you intend to serve, poach trout in basic poaching liquid (recipe and directions follow). When done, transfer to a serving platter and let cool; then cover and chill. About 10 minutes before serving time, remove cover from fish and, holding fish in place with wide spatula, drain off and discard any juices that might have collected on platter. Wipe platter and garnish with parsley sprigs and lemon wedges. In a bowl, combine sour cream, lemon juice, salt and dill weed. Mix thoroughly. Serve sauce in small serving bowl to spoon over fish. Basic Poaching Liquid In a poaching pan or 3-quart pan, combine onion, whole black peppers, whole allspice, lemon juice or white wine vinegar, bay leaf, salt, dry white wine (or water), (you will need just enough to cover fish pieces, so amount of water and wine may be varied accordingly). Cover and simmer ingredients for at least 20 minutes. Recipe may be doubled or tripled if larger amounts are needed (if so, simmer ingredients for 30 minutes to 1 hour). Poaching liquid may be reused several times - it will simply acquire more flavor, the more often it is used. However, liquid should not be stored in the refrigerator longer than 2 days; freeze in an airtight container if longer storage is necessary. How to Poach Bring poaching liquid to a boil in poaching pan on top of the stove. Lower fish into simmering liquid - there should be just enough liquid to cover fish; if not, add equal parts water and dry white wine (or all water) just to cover fish. Reduce heat, cover, and simmer gently (water should never be allowed to boil). Cook until fish flakes readily when prodded in thickest portion with a fork - for a 1-inch thick piece of fish (measured in thickest portion), allow 10 minutes from the moment simmering resumes after fish has been added. (Allow same ratio of thickness to time - 1 inch: 10 minutes - for fishes of all thicknesses.) When, done, lift fish from liquid with a wide spatula, supporting it with cheesecloth if necessary. Drain well; then open cheesecloth carefully and gently remove it from fish. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Trout and Mushrooms in Cream Categories: Fish Servings: 4 1/3 c Butter or margarine About 1/2 lb.) 1/2 lb Small mushrooms (or large All-purpose flour Mushrooms, sliced) 1/4 Ts salt 2 tb Finely chopped parsley 2 tb Lemon juice 4 Whole dressed trout (each 1/3 c Whipping cream In a wide frying pan, melt butter over medium-high heat; add mushrooms and saute, stirring frequently, until golden and brown (about 5 minutes). Stir in parsley, then remove pan from heat and lift mushrooms from pan with slotted spoon. Arrange evenly to cover bottom of a large warm serving platter; keep warm. Set pan aside. Wipe fish with damp cloth, inside cavities and outside. Coat fish with flour; shake off excess. Arrange in single layer on wax paper within reaching distance of range. Return pan to medium heat; add salt to remaining butter. Place in pan as many fish as will fit without crowding. Cook, turning once, until fish is lightly browned and flakes readily when prodded with a fork. For a 1-inch fish allow 10 minutes total - 5 minutes on each side. When fish is done, remove from pan and arrange on top of mushrooms; keep warm. Repeat process with remaining fish. After removing last fish, add lemon juice and cream to pan; bring to a boil, stirring and scraping to blend with pan drippings. Spoon immediately over fish and mushrooms and serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sourdough Stuffed Trout Categories: Fish Servings: 6 1 sm Loaf sourdough or crusty 1 md Sized green pepper, Italian bread Finely chopped 2 tb Finely chopped parsley 3 tb Dry white wine 1/2 ts Salt 1/4 c Melted butter or margarine 1/8 ts Pepper 6 Whole cleaned trout (each 1/2 c Thinly sliced green onions About 12 inches long) (including some tops) Salt and pepper Preheat oven to 400. Cut enough bread into 1/2 inch cubes to make 2 cups (reserve remainder for other uses). Spread bread cubes in single layer on baking sheet and bake, stirring occasionally, until cubes are dry and crisp (about 10 minutes). Remove from oven and pour into a bowl; combine with parsley, the 1/2 tsp. salt, pepper, green onion, and green pepper. Drizzle wine and 2 TBS. of the butter over bread; mix lightly. Wipe fish with damp cloth, inside cavities and outside. Brush cavities with some of the remaining butter; sprinkly lightly with salt and pepper. Stuff cavities loosely with bread mixture, dividing mixture evenly among fish; skewer edges together or sew with heavy thread. Arrange fish side by side in a greased shallow baking pan (use 2 pans, if necessary, to hold all fish at once). Drizzle any remaining butter evenly over tops of fish. Bake fish, uncovered, until it flakes readily when prodded in thickest portion with a fork. For a 1 inch thick fish allow 10 minutes - 5 minutes on a side. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Baked Stuffed Fish Categories: Fish Servings: 6 ---------------------------HERB STUFFING FOR FISH--------------------------- 1 Package herb-seasoned 1 tb Chopped parsley Stuffing (about 3 1/2 cups) 1/3 c Melted butter 1 ts Ground sage 1 c Fish broth or chicken broth 1/2 ts Ground thyme 1 tb Dry sherry, if desired 1/2 ts Ground rosemary 1/2 c Flaked crabment or sliced 1 ts Salt Shrimp, if desired ------------------------------BEARNAISE SAUCE------------------------------ 1/4 c Butter Or onion 2 tb Hot water 3/4 ts Finely chopped parsley 2 Egg yolks 1/8 ts Salt 1 tb Tarragon vinegar Paprika 1 ts Finely chopped shallot -------------------------------SAUCE CHABLIS------------------------------- 1/2 c Chablis Wine Water 2 tb Fresh lemon juice 1 tb Butter 1/2 Bay leaf 1 tb All-purpose flour 1/4 ts Salt 2 Eggs, beaten 6 Peppercorns With 1 TB. water Allow 3/4. lb. per serving. Baking a whole fish with the head on helps to seal in juices at higher elevations. Serve baked fish as soon as it is taken from the oven so it will not become soggy. Preheat oven to 375. Use fish no smaller than 3 lbs. Have pocket made for stuffing. Rub inside with salt and pepper. Stuff two-thirds full with Herb Stuffing for Fish (recipe follows). Fasten opening closed with skewers or picks. Place fish on greased rack in open roasting pan. Brush with melted butter or margarine, sprinkle with salt and seasoned pepper. Bake, basting with pan juices, until fish is tender and flakes easily, about 12 - 20 minutes a pound for fish over 5 pounds, and about 1 to 2 minutes per ounce for smaller fish. Serve baked with Bearnaise Sauce or Chablis Sauce (recipes follow). Herb Stuffing for Fish About 4 cups Combine all ingredients. Toss with fork until well blended. Put stuffing lightly into fish cavity or wrap fish fillets around stuffing and secure with skewer or toothpick. Bearnaise Sauce About 3/4 cup In top of double boiler over boiling water, melt butter with hot water. Stir in egg yolks. Beat with wire wisk or rotary beater until frothy. Stir in vinegar, shallots or onion, parsley, salt and paprika to taste. Cook, stirring constantly, just until thickened and smooth, about 8 minutes. Remove double-boiler top from heat at once. Serve warm. Sauce Chablis In small heavy saucepan, combine Chablis wine, lemon juice, bay leaf, salt and peppercorns. Cook 5 minutes over low heat, stirring to blend. Strain sauce, adding enough water to make 1 cup. In separate saucepan, melt butter; stir in flour. Add strained liquids. Cook over medium heat, stirring constantly, until thickened. Beat a little hot sauce into beaten egg yolks, then add yolk mixture to saucepan. Cook over low heat, stirring vigorously, just until thickened - one minute or so. Serve hot. The High Altitude Cookbook, by Beverly A. Nemiro & Donna M. Hamilton, Random House, NY, 1969. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fish Baked, Broiled, or Barbecued in Foil Categories: Fish Servings: 6 6 Fillets, or whole small Dried dill seed, parsley, Pan-dressed fish Or rosemary, if desired (about 2 lbs.) Butter 6 Sheets heavy aluminum foil 6 Lemon or lime slices Salt 12 tb Dry white wine Seasoned pepper Preheat oven to 400, preheat broiler, or have charcoal at cooking temperature in BBQ grill. Place each individual serving of fish on a sheet of foil. Sprinkle with salt, seasoned pepper and dill, parsley or rosemary. Dot generously with butter. Top with slice of lemon or lime. Pour 1 to 2 TBS. of wine over fish. Fold foil up around fish and seal by folding, allowing a little space on top of fish. Bake 20 to 30 minutes in oven, or for 15 minutes in broiler, or for 30 minutes over glowing charcoal. Fish will be tender and flake easily when done. The High Altitude Cookbook, by Beverly A. Nemiro & Donna M. Hamilton, Random House, NY, 1969. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BBQ Trout Categories: Fish Servings: 2 -----------------------------MARINADE FOR FISH----------------------------- 1/2 c Soy sauce 1 cl Crushed garlic 1/2 c Cooking sherry 1/4 c Salad oil 1 tb Lemon juice Brush trout with lemon juice inside and out to preserve freshness before refrigeration. Place 2 trout, 10 to 12 inch fish, in shallow baking dish; pour marinade over fish. Let stand for one hour. Place on grill and cook until done, approx. 15 minutes. The drained marinade should be used for basting during cooking. Use hand mixer to blend all ingredients well. The folliwng recipes are offerings from the Weber Go-Anywhere Grills Cookbook, Summer 1989. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Blue Trout Luchow (2 servings - multiply to serve more) Categories: Fish Servings: 2 1/4 c White vinegar 2 Peppercorns 2 tb Wine vinegar 1/4 Onion, chopped Juice of 1/2 lemon 1/4 Carrot, chopped 1 pt Water 1/4 Celery heart, chopped 1/2 ts Salt 1 lb Fish bones and heads 1/2 Bay leaf 2 Fresh brook trout 1 Clove Combine all the ingredients except the trout and bring to a boil. Lower the heat and simmer 20 minutes. Strain the mixture through a cheesecloth. While the liquid is boiling, clean the fish. Do not wash, and handle as little as possible. Bring the strained liquid to a boil, reduce the heat, add the trout and simmer, uncovered, until the trout turns blue and the fish flakes easily when tested with a fork, seven or eight minutes. Remove from the liquid and serve with boiled potatoes. The New York Times Cookbook, by Craig Claiborne, Harper & Row, NY, 1961. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cold Trout in Aspic Categories: Fish Servings: 6 6 Trout Green onion stems and Salted Water Hard-cooked egg whites 4 c Quick fish aspic (sliced thin) for decorating Cook the trout in simmering salted water for 4 to 6 minutes, or until the fish flakes easily when tested with a fork. Place on a wire rack. Make two diagonal incisions on one side of the fish a few inches apaprt. Pry under the skin and peel it off, leaving the head and tail intact. Chill the fish. Spoon chilled but still-liquid aspic over fish. Make a flower design on the skinned portion of fish as follows: Use trimmed green parts of onions as stems. Cut the egg white slices with a paring knife to simulate flower petals. Dip the decorations with still- liquid aspic and arrange on the fish. Chill. Cover with layers of aspic as desired, chilling after each layer is applied. To serve, garnish the fish platter with chopped aspic and serve with mayonnaise. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Quick Fish Aspic (about 1 quart) Categories: Fish Servings: 1 3 c Fish stock Freshly ground pepper 1 c Tomato juice 1 ts Sugar 4 Envelopes unflavored 2 Eggshells, crushed Gelatin 2 Egg whites, lightly beaten Salt 2 tb Cognac In a saucepan combine the fish stock with the tomato juice, gelatin, salt, pepper, sugar, egg shells and egg whites and heat slowly, stirring constantly, until the mixture boils up in the pan. Remove the pan from the heat and stir in the cognac. Strain the mixture through a sieve lined with a flannel cloth that has been rinsed in cold water and wrung out. If the aspic starts to set or becomes too firm it may be reheated, then brought to any desired temperature. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Brook Trout Meuniere #2 Categories: Fish Servings: 9 6 Brook trout Peanut oil Milk 2/3 c Butter 1/3 c Flour Lemon slices 1/2 ts Salt Chopped parsley Pepper Clean the trout, remove the fins, but leave the head and tails on. Dip in milk and drain well. Mix flour, salt, and pepper. Roll fish in mixture. Heat enough peanut oil in a skillet to cover the bottom to a depth of about 1/4 inch. When hot, add trout and brown well on both sides. When cooked, remove to a hot serving platter. Pour off the fat from the skillet and wipe well with paper towels. Add the butter and cook until it is hazelnut brown. Pour the butter over the trout. Garnish with lemon and parsley. The New York Times Menu Cook Book, by Criag Claiborne, Harper and Row, NY, 1966. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Nike Hazelton's Spanish Trout Categories: Fish Servings: 4 4 Whole trout, cleaned 1/2 c Soft fresh bread crumbs 1/2 Lemon 1 cl Garlic, minced Salt 2 tb Finely chopped parsley Freshly ground pepper 1/3 c Sherry 2 tb Olive oil Preheat oven to moderate (350). Rub the trout with the lemon, then squeeze the lemon and reserve the juice. Season the fish with salt and pepper. Heat the oil. Remove it from the heat and stir in the bread crumbs, garlic, and parsley. Sprinkle half of the mixture over the bottom of a greased shallow baking dish. Place the trout on top. Sprinkle the fish with the remaining bread-crumb mixture. Sprinkle with the reserved lemon juice. Bake the fish for 10 minutes, then add the sherry. Continue to bake for 10 to 15 minutes, basting occasionally with the sherry. When the fish is done, it should flake easily when tested with a fork. The New York Times Menu Cook Book, by Criag Claiborne, Harper and Row, NY, 1966. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Trout with Bay Leaf Categories: Fish Servings: 6 6 Rainbow trout 12 Slices of bacon Salt 2 tb Salad oil Freshly ground black pepper 1/4 c Melted bytter 1 cl Garlic Juice of 2 lemons 1 ts Dried thyme 1/4 c Chopped parsley 6 Bay leaves Preheat oven to hot (400). Sprinkle the trout inside and outside with salt and pepper. Crush the garlic and thyme together to make a paste. Put some of the paste in each fish. Place one bay leaf in the interior of each fish. Neatly wrap the fish in bacon, using 2 slices for each fish. Oil a baking dish large enough to hold all the trout and arrange them in it. Sprinkle with melted butter and bake for 10 to 15 minutes, or until bacon and fish are done. Baste the fish as they cook. Transfer the fish to a warm serving platter and sprinkle with lemon juice and parsley. Serve, if desired, with buttered boiled potatoes sprinkled with parsley. The New York Times Menu Cook Book, by Criag Claiborne, Harper and Row, NY, 1966. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Deep-fried Trout Categories: Fish Servings: 4 4 10-oz. trout 1/2 c Flour 1/4 c Milk Oil for deep frying Salt Tartar Sauce Freshly ground pepper Lemon wedges for garnish Using a pair of kitchen shears, cut off the fins from the back and sides of the trout. Leave the head and tail intact. Place the trout in a large pan and add the milk, salt and pepper. Turn the trout in the mixture. Remove the trout without patting it dry and dredge on all sides in flour seasoned with salt and pepper. Heat the oil for deep frying, about 325 degrees. Add the trout and fry until golden brown and cooked through, about 8 minutes. Remove the trout. Drain on absorbent toweling. Sprinkle with salt and serve with tartar sauce on the side and lemon wedges as garnish. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tartar Sauce Categories: Fish, Sauces Servings: 4 1 Egg yolk Combination of olive oil 1 ts Wine vinegar And vegetable oil 2 tb Prepared mustard, such as Lemon juice to taste Dijon or Dusseldorf 1/4 c Finely chopped parsley Few drops of Tabasco Sauce 3 tb Finely chopped onion Salt 1/4 c Finely chopped cornichons Freshly ground pepper Or sour pickles 1 c Light olive oil or a 3 tb Chopped drained capers Place the yolk in a mixing bowl and add the vinegar, mustard, Tabasco, salt and pepper to taste. Beat vigorously for a second or two with a wire whisk or electric beater. Start adding the oil gradually, beating continuously with the whisk or electric beater. Continue beating and adding oil until all of it is used. Add more salt to taste if necessary, and the lemon juice. Add the remaining ingredients and blend well. Yield: about 1 1/2 cups. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Truites au Bleu (Trout cooked in court bouillon) Categories: Fish Servings: 4 4 10-oz. trout 10 Peppercorns 4 qt Water Lemon wedges 1 c White vinegar Melted butter or 1 Bay leaf Hollandaise Sauce Salt to taste Using a pair of kitchen shears, cut off the fins from the back and sides of the trout. Leave the head and tail intact. Using a long needle such as a trussing needle, run a string through the eyes of the trout, then the tail. Tie the head and tail together. This is simply for appearance. When trout are freshly caught, they are killed and dressed and dropped into boiling water immediately. These trout will curve naturally through muscle and nerve reaction. Combine the water and vinegar in a fairly wide casserole. There should be enough liquid to cover the trout when they are added. Add the bay leaf, salt and peppercorns. Bring to the boil and simmer for 10 minutes. Drop the trout into simmering water. Simmer for 5 minutes. Drain the trout and serve with lemon wedges and hot melted butter or Hollandaise Sauce. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hollandaise Sauce for Trout Categories: Fish, Sauces Servings: 1 12 tb Butter Salt to taste 3 Egg yolks 2 ts Lemon juice 2 tb Cold water 1/8 ts Cayenne pepper Place a skillet on the stove and add about 1/2 inch of water. Bring the water to a simmer. Have ready 1 1/2 quart saucepan. Place the butter in another saucepan and place it over very low heat. Set 1 1/2 quart saucepan in the simmering water in the skillet. Place the egg yolks in the saucepan. Add the cold water, salt and 1 tsp. lemon juice. Start beating the egg yolks with a wire whisk, stirring in a back and forth circular fashion, making certain that the whisk covers the bottom of the saucepan so the yolks do not stick. It is important that the heat beneath the saucepan be moderate. When the egg yolks become custardlike and thickened, start adding the melted butter. Continue beating, stirring constantly and vigorously, until all the butter is added. Add the remaining lemon juice and cayenne. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Blender Hollandaise Sauce for Trout Categories: Fish, Sauces Servings: 1 1/2 c Butter Salt to taste 3 Egg yolks Pinch of cayenne Juice of 1/2 lemon Melt the butter and keep it hot, but do not brown. Put the yolks, lemon juice, salt and cayenne in the container of en electric blender. Blend on low speed, gradually adding the hot butter until the sauce is thickened and smooth. About 3/4 cup. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pan-fried Trout with Sage and Almonds Categories: Fish Servings: 4 1/4 c Unbleached all-purpose Freshly ground pepper Flour To taste 1/4 c Sliced almonds (with 4 Brook trout (about 1 lb. Skins), toasted Each), cleaned, heads and 3 tb Dried sage leaves Tails left on 1 ts Salt 6 TB peanut or olive oil Place the flour, almonds, sage, salt, and pepper in a food processor, and process until fine. Sprinkle the mixture on a plate, and coat each trout well with it. Sprinkle the cavities of the fish lightly with additional salt and pepper. Divide the oil between 2 large skillets, and place over medium-high heat. Saute the trout turning once, until golden and crisp, about 10 minutes. The New Basics Cookbook, by Julee Rosso and Sheila Lukins, Workman Publishing Company, Inc., NY, 1989. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Poached Trout Categories: Fish Servings: 2 3 c Water To taste 1 c Dry white wine 1 Strip lemon zest, 2 inches 2 tb Finely snipped chives By 1/2 inch 2 tb Minced fresh bssil leaves 2 Fresh brook trout (about 1 tb Chopped fresh dill 12 inches each), cleaned, 1 tb Chopped fresgh rosemary Heads and tails left on 1 tb Chopped fresh tarragon 3 tb Unsalted butter, melted 1 ts Salt Lemon wedges for garnish Freshly ground pepper This cooking liquid can be frozen for another use as a court bouillon or as a stock for poaching other fish or boiling lobster. In a large pot or dutch oven, bring the water, wine, herbs, spices, and lemon zest to a boil. Lower the heat and simmer 10 minutes. Gently lower the trout into the liquid. Simmer, partially uncovered, until firm to the touch, about 10 minutes (or 10 minutes per inch of thickness of the fish). Using 2 spatulas, lift each trout out and place it on a dinner plate. Blend the butter with 2 tsps. of the cooking liquid (with as much of the herbs as you can retrieve), and spoon over the fish. Serve immediately with lemon wedges alongside. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Grilled Trout Categories: Fish Servings: 2 2 sm Whole fish (about 1 lb. To taste Each), cleaned 1 Lemon Salt 12 Sprigs thyme Freshly ground pepper Prepare hot coals for grilling. Cut 3 crosswise diagonal slits, about 1/2 inch deep and 2 inches apart, in each side of fish; don't cut down to bone. Sprinkle the fish lightly with salt and pepper, and rub it into the slits. Thinly slice the lemon; place 1 slice and 1 sprig of thyme in each slit. Wrap each fish in aluminum foil. Grill the fish over high heat turning once, until the flesh flakes easily when tested with a fork, about 10 minutes. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Trout with Lemon and Capers Categories: Fish Servings: 4 4 Fresh trout,about 10 ozs. Vegetable oil Each 1 Lemon peeled and cut into 1/2 c Milk Very small cubes 1/2 c Flour 6 tb Butter Salt 1/3 c Drained capers Freshly ground pepper 2 tb Finely chopped parsley 1/2 c Peanut, corn or Rinse the trout inside and out in cold water and pat dry. Using a pair of kitchen shears, cut off the fins. Put the trout in a dish and add the milk. Turn the fish to coat with the liquid. Remove each trout and dredge in flour seasoned with salt and pepper to taste. Shake to remove excess. Heat the oil in a skillet and add the trout. Cook over moderately high heat about 4 to 5 minutes or until golden brown on one side. Turn and cook until golden brown on the other side. Let cook until the trout are cooked throughout. As the fish cook, baste with the oi in the skilet. The total cooking time is about 10-15 minutes. Transfer the fish to a warm serving dish. Sprinkle with the cubed lemon. Pour off the fat from the skillet and wipe it out. Heat the butter until it starts to brown. Add the capers. Cook about 15 seconds and pour the butter sauce over the fish. Serve sprinkled with chopped parsley. The New York Times More 60-Minute Gourmet, by Pierre Franey, Times Books, NY, 1981. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pan-Fried Brook Trout with Bacon Categories: Fish Servings: 4 8 Slices of lean bacon 1 c Milk 4 3/4 lb. brook trout, 1 c Crushed Triscuit cracker Cleaned Crumbs In a large skillet cook the bacon over moderately low heat, turning it, until it is just crisp and transfer it to paper towels to drain. Dip the trout in the mlk and dredge them in the crumbs, packing the crumbs well onto all sides to form a thick coating. In the fat remaining in the skillet saute the trout over moderate heat for 5 to 6 minutes on each side, or until they are golden brown and just flake when tested, and serve them with the bacon, crumbled. The Best of Gourmet, 1986 Edition, Conde Nast Books, Random House, NY. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Broiled Sesame Trout Categories: Fish Servings: 6 6 Serving size rainbow trout 4 ts Salt Or other locally available 1/4 ts Pepper Trout, pan-dressed 1/4 c Sesame seed 1/2 c Lemon juice 3/4 c Butter or margarine With a sharp knife, make 3 light slashes on each side of fish, without cutting flesh too deep. In a 13" by 9" baking pan, mix lemon juice, salt and pepper. Add fish and turn over to coat with marinade. Cover; refrigerate at least 3 hours turning occasionally. In a 1-quart saucepan over medium heat, toast sesame seed until golden, stirring and shaking pan occasionally. Add butter or margarine and heat until melted. Place fish on rack in broiling pan. Drain marinade from baking pan into sesame seed mixture. Preheat broiler if manufacturer directs. Broil fish about 5 minutes on each side, basting frequently with sesame seed mixture. Test fish for doneness with a fork. Trout are cooked when their flesh flakes easily. With pancake turners or spatulas, lift fish carefully onto warm platter and spoon hot juices over it. The Good Housekeeping Illustrated Cookbook, Hearst Books, NY, 1980. Carving a Whole Fish With a sharp knife, cut the top side of fish into servings, just down to the bone. Carefully ease cooked meat away from the rib bones; lift one section and place it on warmed plate. Repeat with remaining sections. Lift off all bones and carve the lower section in the same way. (If the fish is stuffed, remove stuffing after cutting top of fish and before removing bones to serve lower portion.) -----