Ingredients
- 4 brook trout (boneless)
- 1 be shallots (chopped)
- 1/2 with the heads on
- 4 tb milk
- 1/4 c cream (heavy)
- 4 tb butter
- 4 tb flour for dredging
- 2 tb vegetable oil
- 1 tb ginger (grated fresh)
- 1 tb lemon juice (fresh)
- 2 tb parsley (chopped)
- 1 ds tabasco
- 4 slices lemon (sliced)
- some in the bowl of a food processor
return it to medium heat to melt the butter and cook until the butter is a hazelnut color. Add the lemon juice, pour and divide the butter over the trout. Garnish with the lemon slices and sprinkle the parsley over all. Serve very hot. ----
