|All purpose flour||60 Milliliter|
|Vegetable oil||30 Milliliter|
|Curry powder||2 Milliliter|
Roll each trout in the flour.
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.
Serving size: Complete recipe
Calories 1172 Calories from Fat 671
% Daily Value*
Total Fat 76 g116.5%
Saturated Fat 23 g115%
Trans Fat 0 g
Cholesterol 242.6 mg80.9%
Sodium 563.3 mg23.5%
Total Carbohydrates 53 g17.8%
Dietary Fiber 5 g20.2%
Sugars 0.3 g
Protein 71 g142.4%
Vitamin A 19.2% Vitamin C 77.4%
Calcium 19.3% Iron 46.6%
*Based on a 2000 Calorie diet