This recipe was VERY TASTY! It was also a wonderful change from the usual skillet trout amandine that I make. I also noticed that this recipe is tastiest after the fish has set on the platter for about 15 minutes or so after cooking.
Trout
Lemon Sauce
Trout
Lemon Sauce
As for changes in the recipe, I used a whole trout (fish filets are rare in Taiwan and I only eat them when I have time to filet the fish. I also added a bit of white wine to the lemon sauce. Thanks for a delicious recipe!
Posted by CookinDad at Recipe Goldmine May 21, 2001
Source: kgraves Member posted 05-09-2001 06:40 AM