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Braised Trout Brook Or Rainbow

Southern.Crockpot's picture
Ingredients
  Trout 1 1⁄2 Pound (2 Trout About 3/4 Pound Each)
  Butter/Margarine 6 Tablespoon
  Flour 1 Tablespoon
  Ground mace 1 Pinch
  Ground nutmeg 1 Pinch
  Cayenne pepper 1 Dash
  Chicken stock 2 Cup (32 tbs)
  Parsley sprigs 3
  Bay leaf 1⁄2
  Lemon rind strip 1
  Dry white wine 1⁄2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

1. Clean the fish, removing heads, tails and fins. Rinse and dry.
2. Melt the butter or margarine in a heavy skillet which will hold the fish laid flat.
3. Stir the flour and spices into the hot fat.
4. Add the fish, raise the heat and color fish on both sides.
5. Add the chicken stock, herbs, lemon rind strip and wine.
6. Allow to heat to simmering point. Then reduce the heat, cover and simmer for 10 to 15 minutes until the fish are cooked through but not soft. The time will depend on their thickness.
7. Lift the fish out of the skillet onto a warmed serving dish. Keep warm.
8. Skim all the fat off the liquid in the skillet. Taste, then boil down rapidly to the strength of flavour you prefer if required.
9. Strain the hot liquid over the fish just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2

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