OK, guys, I just MADE a recipe for trout. It tastes phenomenal to me.
I would like to invite someone to try this recipe before it is added to the index. I want to see if it’s any good.
Here’s what I did.
I was low on ingredients, so I proceeded to add butter to a pan, then for fry the trout fillets like I normally do. I then added about 2 tablespoons of white wine, and a sprinkle of dill seed. Not on the trout, but in the liquid butter. I cooked the trout, and kept adding white wine and butter as they evaporated off. Then, I sprinkled the top of the trout with a little bit of salt. As soon as the trout was close to being done, I then sprinkled a little bit of maple extract on top of the trout fillets. I then decided to flambé to the trout, to remove the alcohol. After that, I tasted it.
It was PHENOMENAL. Flambé part is optional, by the way.
Ingredients:
Two rainbow trout fillets
Approximately 2 tablespoons of butter. Add more as it burns off.
Approximately 2 tablespoons of white wine. Add more as it burns off.
1 teaspoon dill seed.
Salt to taste
1 to 2 teaspoons maple extract.
Match to Flambé
Directions:
Melt butter in a sauce pan over medium heat. Add white wine and dill seed. Add trout fillets to pan, and fry. Add more butter and white wine as it burns off. Sprinkle top of trout with salt while cooking. When the trout is close to being done, Lower heat and sprinkle maple extract on top of the trout. Carefully using a match, Flambé the trout by igniting the maple extract. Once flames have subsided in the trout is fully cooked, serve.
I would like to invite someone to try this recipe and tell me what they think. You don’t have to flambé, but I would like somebody to try it. I would like to know if it’s any good.
Jared
I would like to invite someone to try this recipe before it is added to the index. I want to see if it’s any good.
Here’s what I did.
I was low on ingredients, so I proceeded to add butter to a pan, then for fry the trout fillets like I normally do. I then added about 2 tablespoons of white wine, and a sprinkle of dill seed. Not on the trout, but in the liquid butter. I cooked the trout, and kept adding white wine and butter as they evaporated off. Then, I sprinkled the top of the trout with a little bit of salt. As soon as the trout was close to being done, I then sprinkled a little bit of maple extract on top of the trout fillets. I then decided to flambé to the trout, to remove the alcohol. After that, I tasted it.
It was PHENOMENAL. Flambé part is optional, by the way.
Ingredients:
Two rainbow trout fillets
Approximately 2 tablespoons of butter. Add more as it burns off.
Approximately 2 tablespoons of white wine. Add more as it burns off.
1 teaspoon dill seed.
Salt to taste
1 to 2 teaspoons maple extract.
Match to Flambé
Directions:
Melt butter in a sauce pan over medium heat. Add white wine and dill seed. Add trout fillets to pan, and fry. Add more butter and white wine as it burns off. Sprinkle top of trout with salt while cooking. When the trout is close to being done, Lower heat and sprinkle maple extract on top of the trout. Carefully using a match, Flambé the trout by igniting the maple extract. Once flames have subsided in the trout is fully cooked, serve.
I would like to invite someone to try this recipe and tell me what they think. You don’t have to flambé, but I would like somebody to try it. I would like to know if it’s any good.
Jared
