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Trout with Lemon and Pate
From Dorothy McNett's recipes at www.dorothymcnett.com. This makes a fine appetizer to go with Riesling, beer, lemonaide, etc.
1-2 trout, preferably with bones removed (butterflied)
Wash and pat the fish dry. Place on a plate and sprinkle with the lemon zest, juice,salt, pepper and paprika. Heat just enough butter or oil in a saute pan to cover the bottom of the pan. Add the seasoned fish, fry gently several minutes on each side, until done. Remove to serving platter. Tear lettuce leaves into small pieces. Cut the fish into small serving sizes and place on top of lettuce leaves. Dollop on a little liverwurst or pate and serve. At a picnic, this would be served as a finger food, but is also nice arranged on small plates and served with knife and fork!
Recipe created 2013-05-22.