Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
|
Ingredients: 8 Golden Trout, cleaned 16 Ounces of Italian Panko Bread Crumbs 1/2 cup of Buttermilk 16 Tbsp of Butter 16-32 Young Ramps (stalks with top half of green leaf removed)) 16-32 Medium Black Morel Mushrooms 2 Medium Sweet Vidalia Onions 2 Sweet Red or Orange Peppers 1/2 Cup of 2005 French Burgundy or Bordeaux 1 Cup of 2005 French White Burgundy Flour Instructions: Dust Golden Trout with flour Dip in Buttermilk Transfer Trout to large bowl filled with Panko Bread Crumbs Gently press Panko Bread Crumbs to ensure even coating Melt 1 Tbsp of Butter per Golden Trout Sauté Golden Trout until completely cooked, 3-4 minutes on medium heat, until fish becomes flaky Transfer fish to warmed plates Finely chop Ramps and sauté in 2 Tbps. of butter and 1/2 cup of White Burgundy Slice Morel Mushrooms in half and sauté in 2 Tbps. of butter and 1/2 cup of French Burgundy Thinly slice Vidalia Onions and sauté in 2 Tbps. of butter and 1/4 cup of white French Burgundy Thinly slice Sweet Pepper and sauté in 2 Tbps. of butter and 1/4 cup of white French Burgundy Combine Ramps, Mushrooms, Onions and Sweet Peppers and sauté on high heat for 1 minute. Evenly divide the vegetable mixture on each of the 8 Golden Trout by placing it in the middle of the sautéed trout |
Recipes Search
Copyright © 1993 - 2012 Lanier Publishing International