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Out of the stream, into the frying pan: Cooking fresh troutTrout with Vegetable Stew 2 tablespoons butter or margarine 1 small onion, sliced 1 clove garlic, pressed or minced 1 small red bell pepper, stemmed,seeded, and cut in 1/8-inch strips 1 pound zucchini or yellow crook-neck squash (or 1/2 lb. each), sliced into 1/8-inch rounds 1 tablespoon fresh tarragon leaves,chopped 1/2 teaspoon freshly ground pepper 3 whole 10- to 11-inch dressed trout with head and tail (8 to 10 oz. each), rinsed and patted dry Lemon wedges Salt
Melt butter in a 10- to 12-inch frying pan over medium heat. Add onion and garlic and cook, stirring often, until onion is limp, about 4 minutes. Add bell pepper, zucchini, tarragon, and pepper; cover and cook, stirring Shake pan to make vegetables level, then lay trout on top; cover and cook until trout is just opaque in thickest part (cut to test), about 5 minutes. Transfer the trout and vegetables to a platter or plates. Accompany with lemon and salt to add to taste. Makes 3 servings.
Article Source: http://www.findarticles.com/p/articles/mi_m1216/is_v179/ai_5114694 This document last modified Wednesday, 09-Jul-2008 08:52:55 EDT | ||
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Tidbits & Stuff was born on Thursday, March 9, 2006
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occasionally, until squash is tender-crisp, about 10 minutes.
