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Article: Out of the stream, into the frying pan ... fresh trout. (includes recipes)
- Article from:
- Sunset
- Article date:
- August 1, 1987
CopyrightCOPYRIGHT 1987 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Out of the stream, into the frying pan . . . fresh trout
Hooked from cool streams or purchasedfrom the market, fresh trout make excellent summer eating.
In these recipes, you cook the fish in afrying pan for either camp or kitchen preparation. To double the number of servings, simply use two pans with one recipe's worth in each.
Market trout from fresh-water farms aremost commonly available dressed (gutted) with head and tail intact. The whole dressed fish is also sold boned. Other forms you are likely to encounter are boned and butterflied trout minus head and tail, and fillets of trout.
One dressed 10- to 11-inch trout--fromhead to ...