Ingredients
- 4 brook trout (boneless)
- 1 be shallots (chopped)
- 1/2 with the heads on
- 60 ml milk
- 60 ml cream (heavy)
- 55 gr butter
- 32 gr flour for dredging
- 30 ml vegetable oil
- 16 gr ginger (grated fresh)
- 16 ml lemon juice (fresh)
- 3 gr parsley (chopped)
- 1 gr 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. ----
