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10-27-2006, 10:57 AM
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Speckled Trout
Sam and I cooked up some Speckled Trout a couple of nights ago and her eare some pictures along with the recipe...
Trout—Peanut oil and glossed the dish, Real Mayo and just lightly, brushed on each piece and Dijon mustard dabbed along the fillet. Added some pper--no salt. I put a bit a pepper and no salt and placed in the oven at 375. I made a sauce— I used Makers Mark,- half a cup and began to reduce it over low heat till it became thick. Do this slowely and in the begginging while you prep everything. In a fry pan I sautéed two diced cloves of garlic, three shallots diced, some diced dill and some fresh sage and butter. I then added it to the reduced Makers Mark and had a nice sauce to drizzle over the trout.
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Solet hora, quod multi anni obstulerint, redere! "Sometimes... a particular day can be better than the whole year!" 
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10-27-2006, 11:37 AM
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Man that looks fantastic!!! Thanks for including the photos.
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Dave Hollinger 2006 22' Triumph CC "LANA MARIE 3" (LM3) proud member: [URL="http://www.ocreeffoundation.com/"]www.ocreeffoundation.com[/URL]
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10-27-2006, 01:58 PM
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I was just posing for the camera. Had no idea what I was doing...
 It was FANTISTIC! We also had a side of broccoli to go with it. Thanks for posting that Steve, I'm making it tonight for my in-laws. Thinking about some baked asparagus too.
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~Sam - Pray for East Wind!
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10-27-2006, 02:12 PM
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ummm, mmm. looks good
 making me hungry
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10-27-2006, 07:12 PM
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Maybe we'll soon be reading about Skylar's place on the Great places to eat forum
 Will we need a reservation?
__________________
Dave Hollinger 2006 22' Triumph CC "LANA MARIE 3" (LM3) proud member: [URL="http://www.ocreeffoundation.com/"]www.ocreeffoundation.com[/URL]
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