See Also: Appetizers · Cooking Club · Fish and Seafood
Trout with Lemon and Pate
From Dorothy McNett's recipes at www.dorothymcnett.com. Iowa trout if you can get it!!! Mississippi River, and even in Delaware County near Manchester! I grew up with this kind of fish being served often but not always with the lemon but with a tiny splash of apple cider vinegar, etc.
1-2 trout, preferably with bones removed (butterflied)
zest of 1 lemon
1-2 teaspoons lemon juice
salt and pepper
paprika
butter or oil, for frying
liverwurst or pork pate, as desired, for serving
butter lettuce leaves
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.
