Here they are. Dh got them for me. I'm sorry I didn't see your post sooner.
Three Trout Recipes
By CRAIG CLAIBORNE and PIERRE FRANEY
New York Times
NEW YORK - We would by all means nominate trout as one of the supreme beings of lakes, creeks and rivers. It has a sweet delicacy of flavor, an uncommon texture that makes it, in our minds, the rival of carp. tuna, cod and weakfish (which sometimes goes by the fancy name of sea trout. yet is unrelated to the true trout) and other line foods with fins that swim in ocean waters.
We would be hard put to name one trout preparation that we prefer above all others. But here are three trout recipes that would figure high on our list. You will be lucky indeed if you have access to freshly caught fish, but, if not, more and more frozen trout are to be had at fish counters.
Truite farcie aux crevettes
4 five-ounce or slightly larger boneless. ready-to-stuff trout
2 tablespoons butter
3 tablespoons finely chopped shallots
3/4 cup thinly sliced mushrooms
1/2 pound raw shrimp, shelled, deveined and finely chopped
1/2 cup plus 1 table spoon dry white wine
1/2 cup fine fresh bread crumbs
1 egg
2 tablespoons finely chopped parsley
salt and freshly ground pepper
1/2 cup heavy cream
finely chopped parsley for garnish
1. Preheat oven to 400 degrees.
2. At times. boneless, ready-to-stuff trout can be purchased frozen. If the trout are whole, have them boned by the fishman.
3. Melt one tablespoon of the butter in a small skillet and add two tablespoons of the shallots and all of the mushrooms. Cook briefly and add the chopped shrimp. Stir and cook about 10 seconds. Stir in the one tablespoon wine.
4. Spoon and scrape the mixture Into a small bowl. Add the bread crumbs, egg and two tablespoons parsley Add salt and pepper to taste and blend well.
5. Open up the trout for stuffing. Stuff each with equal portions of the mixture. Tie each trout with string in two places. Sprinkle the trout with salt and pepper to taste.
6. Butter a shallow baking dish with the remaining tablespoon of butter. Scatter the remaining tablespoon of shallots over it. Arrange the stuffed trout over the dish. Bring the remaining one-half cup wine to the boil in a small saucepan on top of the stove, then pour It around the fish.
7. Place the trout in the oven and bake 15 minutes.
8. Pour the cream around the trout and continue baking about five minutes. Baste occasionally with the cream. Remove the string and serve sprinkled with chopped parsley
Yield: Four servings.
Truite meuniere
8 small trout, about five ounces each, or four large trout, eight to 10 ounces each
1/2 cup milk
1/4 cup flour
salt and freshly ground pepper
1/2 to 1 cup peanut, vegetable or corn oil
juice of one lemon
8 tablespoons butter
8 lemon slices, seeded
1/4 cup finely chopped parsley
1. Put the trout in a shallow dish and add the milk. Turn the fish in the milk.
2. Drain the trout one at a time, but do not pat dry.
3. Blend the flour with salt and pepper to taste. Dip each trout in the mixture and shake off excess.
4. Heat half a cup of oil in a skillet for use two skillets. using half a cup of oil in each). Fry four trout at a time in one skillet or cook all eight in two skillets. The oil must be quite hot when the trout are added.
5. When the trout are browned on one side, about two to three minutes, turn them. Spoon the ail over the trout as they cook. A five-ounce trout should be cooked in about five minutes: total cooking time. about one minute per ounce An eight-ounce trout will cook in about eight minutes and so on.
6. When all the trout are cooked, transfer them to a serving platter.
7. Squeeze the juice of one lemon over the trout.
8. Heat the butter in a clean skillet, swirling it around until It foams. Continue cooking, swirling it around, until the butter is hazelnut-colored. Pour this over the trout, Garnish each trout with one lemon slice topped with finely chopped parsley
Yield: Four to eight servings.
Truite Veronique
8 small trout, about five ounces each, or 4 large trout, 8 to 10 ounces each
2 tablespoons butter
2 tablespoons finely chopped shallots
salt and freshly ground pepper
1 cup dry white wine
1 cup white seedless grapes
1/2 cup heavy cream
1. Preheat oven to 400 degrees.
2. Select a baking dish large enough to hold the trout in one layer Rub the bottom with butter and sprinkle the shallots over it. Sprinkle with salt and pepper to taste.
3. Arrange the trout neatly in the baking dish. Sprinkle with wine. Sprinkle the grapes over all. Place in the oven and bake small trout about 10 minutes. large trout about 16 minutes
4. Remove the trout from the oven. Scrape and peel the skin from both sides of each trout, leaving the heads and tails intact Arrange the trout in one layer in a serving dish and cover closely with wax paper.
5. Pour and scrape the cooking liquid and grapes into a shallow casserole. Bring to the boil and cook over moderately high heat until sauce is quite syrupy and almost reduced. Add the cream and bring to the boil. Cook until the sauce is reduced by half. Pour the sauce over the trout and serve.
Yield: Four to eight servings.
