West Ridge Hunting Club, Inc.
West Virginia
Trout in Whiskey by: Phil Ray
Trout
Butter
Cream
plain flour
parsley
whiskey
Fillet Trout (Cutlets or Steaks type cut also work well) and cover both sides
with flour.
In a pan add the butter and Saute floured trout for a couple of minutes on
each side.
Add a splash of whisky and cook for a further 15 minutes turning once half
way through.
remove the trout and place on serving dishes
boil up the juices left in the pan and add the cream and parsley stir for a
few seconds.
pour cream sauce over cooked trout and serve.
Trout
Butter
Cream
plain flour
parsley
whiskey
Fillet Trout (Cutlets or Steaks type cut also work well) and cover both sides
with flour.
In a pan add the butter and Saute floured trout for a couple of minutes on
each side.
Add a splash of whisky and cook for a further 15 minutes turning once half
way through.
remove the trout and place on serving dishes
boil up the juices left in the pan and add the cream and parsley stir for a
few seconds.
pour cream sauce over cooked trout and serve.
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Fish
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If you have a recipe that
you would like
to share, please send it
to us at:
hunt_wva@yahoo.com
you would like
to share, please send it
to us at:
hunt_wva@yahoo.com
| Richard O. Green P.O. Box 281 Cowen, WV 26206 Phone:(304)226-5362 Cell: (304)651-3490 Fax: (304)226-5362 Email:hunt_wva@yahoo.com Contact the webmaster at: webmaster@huntwv.org Website created and maintained by Kim Weese |
