A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Boiled Trout
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- #60263
Nothing like a whole fish for stunning presentation. Trout boiled in cider vinegar and water served with lemon and a luscious parsley butter proves, once again, that simple is usually best.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 small whole trout
1 cup cider vinegar
water
1 tablespoon salt
1/2 cup butter, softened
1/2 cup chopped parsley
lemon wedges
directions
Wash trout. Put trout in a shallow pan and add vinegar and enough water just to cover the fish. Add salt and place on stove over medium-high heat.
When water just begins to boil, remove from heat and let stand, covered, for 10-15 minutes. Drain and carefully lift fish to a platter.
Cream butter until light and fluffy and blend in parsley. Serve parsley butter with the fish and garnish platter with lemon wedges.
added by
sweetest
nutrition data
Nutritional data has not been calculated yet.
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