Try this Brook Trout Meuniere recipe, or contribute your own.
Suggest a better descriptionFrom: Joel.Ehrlich@salata.com (Joel Ehrlich) Date: Sun, 20 Nov 1994 01:51:10 +0000 Clean and wash the trout. Cut off the fins but leave the heads and tails attached. Dip each fish in seasoned flour. Melt the first measure of clarified butter. Saute each trout until it is firm and nicely browned. Place on a hot platter. Add the second measure of clarified butter to the pan drippings after all the fish have been cooked. Allow the butter to brown. Cover the fish with the chopped parsley. Pour the browned butter over the fish. Garnish with lemon wedges. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from G Internet, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (42g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 75 | ||
Calories from Fat: 50 (67%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5.6g | 7 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 13.3mg | 4 % | |
Sodium 42mg | 1 % | |
Potassium 107.4mg | 3 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 4.6g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 75
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.