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Hemingway's Trout
| Hemingway's Trout |
Makes 6 servings
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Ingredients
3 green onions, chopped
1 tablespoon chopped parsley or dried parsley flakes
2 tablespoons lemon juice
1/4 teaspoon pepper
6 whole cleaned trout (8 oz. each)
Seasoned salt
6 strips bacon
1/2 cup baking mix (biscuit mix)
2 tablespoons yellow cornmeal
lemon wedges |
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Preparation
Combine green onions parsley, lemon juice, and pepper. Sprinkle trout cavities with salt, then spread each with onion mixture.
In a wide frying pan over medium heat, cook bacon until crisp. Remove bacon from pan and drain. Leave 2 or 3 tablespoons of the drippings in pan and reserve remaining drippings.
Combine baking mix and cornmeal on a piece of wax paper. Coat trout on both sides with mixture. Arrange half the trout in pan. Cook, turning once, until fish is lightly browned and flakes readily when prodded in thickest portion with a for. For a 1 inch thick fish, allow 10 minutes total - 5 minutes on each side
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Trout & Mushrooms in Cream
| Trout & Mushrooms in Cream |
Makes 4 servings
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Ingredients
1/3 cup butter or margarine
1/2 pound small whole mushrooms (or large mushrooms, sliced)
2 tablespoons finely chopped parsley
4 whole dressed trout (each about 1/2 lb.)
All-purpose flour
1/4 teaspoon salt
2 tablespoons lemon juice
1/2 cup whipping cream |
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Preparation
In a wide frying pan, melt butter oven medium-high heat; add mushrooms, and saute, stirring frequently, until golden brown (about 5 minutes). Stir in parsley, then remove pan from heat and lift mushrooms from pan with slotted spoon. Arrange evenly to cover bottom of a large warm serving platter; keep warm. Set pan aside.
Wipe fish with damp cloth, inside cavities and outside. Coat fish with flour; shake off excess. Arrange in single layer on wax paper within reaching distance of range. Return pan to medium heat; add salt to remaining butter.
Place in pan as many fish as will fit without crowding. Cook, turning once, until fish is lightly browned and flakes readily when prodded in thickest portion with a fork. For a 1 inch thick fish (measured in thickest portion), allow 10 minutes total - 5 minutes on each side. When fish is done, remove from pan and arrange on top of mushrooms; keep warm. Repeat process with remaining fish.
After removing last fish, add lemon juice and cream to pan; bring to a boil, stirring and scraping to blend with pan drippings, Spoon immediately over fish and mushrooms, and serve.
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