Poached Brown Trout Recipe
2 Brown Trout filets about 2 lbs
Remove skin from the filets and wash with cold water. Dry the filets with paper towels. Heat the butter or margarine in a large skillet. Add the onion slices and saute till tender. Add the milk and the brown trout filets. Simmer on medium heat for 5 minutes per side turning only once. Remove the filets. Thicken the milk sauce with onions with the cornstarch. Pour over the filets. Garnish with lemon slices and parsley. Serves four.
1 medium onion, sliced
1 lemon, sliced
4 cups milk
2 tablespoons butter or margarine
2 tablespoons parsley flakes
2 tablespoons cornstarch to thicken sauce
This web page was last modified on
Monday, February 21, 2005
Copyright © 2000-2018 Lake Michigan Angler
All rights reserved.