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Out of the stream, into the frying pan: Cooking fresh troutHot Trout Salad 1/3 cup chopped almonds 2 tablespoons butter or margarine 1 pound mushrooms, thinly sliced 2 tablespoons lemon juice 2 quarts lightly packed bite-size pieces tender romaine lettuce 1/2 cup lightly packed shredded parmesan cheese 1/4 cup finely chopped fresh mint Dressing (recipe follows) Salt and pepper Slice fillets crosswise into 1-inch-widepieces; set aside. In a 10- to 12-inch frying pan over medium heat, cook almonds, stirring occasionally, until light golden brown, about 6 minutes. Pour from pan and reserve. Melt butter in the pan; add the mushrooms and cook, stirring occasionally, until liquid evaporates and mushrooms are lightly browned. Stir in lemon juice and shake pan to level mushrooms. Quickly lay trout pieces (push off a wide spatula) onto mushrooms. Cover and cook until trout is just opaque in center (cut to test), about 3 minutes. Remove from heat.
Mix lettuce with almonds, cheese, mint,and dressing and spoon equal amounts on 4 dinner plates. Spoon equal amounts of the warm trout and mushrooms onto each salad. Add salt and pepper to taste. Makes 4 servings. Dressing. In a bowl, combine 3 tablespoons raspberry vinegar or red wine vinegar, 1 tablespoon salad oil, and 1 teaspoon Dijon mustard.
Article Source: http://www.findarticles.com/p/articles/mi_m1216/is_v179/ai_5114694 This document last modified Wednesday, 09-Jul-2008 08:52:54 EDT | |||
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Tidbits & Stuff was born on Thursday, March 9, 2006
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