Today I am including a recipe for brook trout that comes from a book that I received (as a food writer) to review.
The book, Wild Game Cuisine, by George Politis, is an attractive, tabletop-style book that includes sumptuous photos and thoughtful recipes for some of my favorites, duck, rabbit, and pheasant. This would make an elegant gift at $35 and is available at bookstores or you can call 1-800-387-5085.
Combine flour, thyme and rosemary in a strong plastic bag. Season the trout well inside and out with salt and pepper. Shake each trout in the herbed flour, then remove, and shake off excess.
- 2 Cups all-purpose flour
- 1 Tbsp. chopped fresh thyme
- 1 Tbsp. chopped fresh rosemary
- 4 10-oz. brook (or other) trout, cleaned
- salt & freshly ground pepper
- 3 Tbsp. butter
- 2 Tbsp. olive oil
- 1/4 Cup brandy
- lemon wedges for garnish
- 2 Tbsp. chopped fresh parsley (preferably Italian flat-leaf) for garnish
In a large skillet, heat the butter and oil together over medium-high heat. When the foam begins to subside, add the trout, and brown each side for 1-2 minutes, until skin is brown and crisp.
Add the brandy, and cover the skillet. Cook another 5-6 minutes, uncover, and continue cooking until the flesh is opaque. Pour the hot pan juices over the fish, and garnish with lemon wedges and chopped fresh parsley.
Makes 4 servings.