May 19, 2013

Brook Trout

Ben came home with this little guy for dinner today:

Brook Trout
which he caught in Stonehouse Pond in Barrington, NH:

Stonehouse Pond
He cleaned it at the pond then cooked it back at home.  I took pictures.  Welcome to Fridgespiration's first guest chef, Ben Meade!

Today's guest chef
What's in the fridge:
- 1 brook trout, cleaned
- 4 tablespoons butter
- 3/4 cup breadcrumbs
- 3/4 cup flour
- 1 TBSP lemon juice

- Rinse fish

- Mix together flour and breadcrumbs and dredge fish in mixture (both sides)

- Melt 1/2 of the butter in large skillet.  Then, add fish and remaining breadcrumbs.

Fish in the skillet
 - After about 5 minutes, add 1/2 lemon juice.  Keep pushing extra breadcrumbs toward bottom of fish.

adding lemon juice
 - Add remaining butter and flip fish.  Drizzle remaining lemon juice on this side of the fish.

Fish done in the skillet
 - The fish is done when the meat is flaky, falling away from a fork when testing fish.

Bon appetit!

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