re: Outdoor Board Cookbook

quote:

---

I am ready for the fish recipes, I dont have any venison

---

I quit hunting too

Trout Almondine:
Simply put, quick, easy, hardly any clean-up and amazingly good.

I don't measure anything so you just kinda have to "wing it" and it isn't like a bomb or anything so close is 'perfect'.

white fish (I use whatever I can find but have preferences. Sheepshead is probably the best , then go down from there, rat reds, etc until you get down to the lowly speckled trout. " any of it will work I just prefer something that will hold together a bit and isn't too fishy.

fish fillets (battered as is you're going to deep fry them)
almonds (I buy the seasoned package, parmesan)
heavy cream (the bacon of the dairy product)
butter (preferred is one without salt added)
one or two lemons
maybe a little parsley (not required)

in a large saute' pan heated to medium add a couple tbsp's of butter
once melted add your fillets then cook until golden brown, turning once... Once fillets are done I typically place them on a cookie sheet and place them in a warmed oven while the remaining fillets and sauce are cooking.
once all fillets are done and in the oven you want to add another tbsp of butter and saute' your alomonds (the whole pack) until they are brown but not burned. Once almonds are cooked pour in some heavy cream (eyeball it)then add a couple shots of lemon juice and simmer just a short bit as it will change color to a clear if you cook it too long. Still good either way though. Once sauce is done remove fish from the oven and put a heaping spoon full on each plated fillet then consume. Place a few lemon wedges on a side dish as they may be needed/wanted.

I usually make pasta alfredo and french bread as a side. For extra kick, add a few jumbo shrimp to the alfredo. So easy a caveman can do it and it is simply awesome. Make this for your honey or even company and they will think you worked your butt off. Easy to make, about 20 minutes (tops) and clean-up is a breeze. I cook mine outside on the outdoor cooker.

this is the best fish you'll ever eat aside from seared tuna