Crispy Trout with Kitchen Butter Sauce Recipe : Amy Thielen : Food Network

Ingredients

  • Canola oil, for coating pans
  • 4 rainbow trout (about ¾ pound each), butterflied and backbone removed
  • Fine
  • 1 teaspoon minced fresh tarragon
  • 2 teaspoons sherry or
  • 1 ½ tablespoons chopped
  • ¼ cup
  • + 2 more ingredients
    • 32 sprigs fresh thyme
    • 1 tablespoon plus 10 tablespoons cold

If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish. For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil a...

View full recipe at SpringPad

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