Re: If you shoot it, you gotta eat it. Archived Message
Posted by Peter M. Burke on August 14, 2007, 12:32 pm, in reply to "Re: If you shoot it, you gotta eat it."
Lloyd, Your recipe for grouse does indeed sound wonderful. The sharper more citriusy sav-blancs would appeal to my taste. If you like simple and elegant, try this for trout or walleye. Lightly salt and pepper fillets and dredge in flour. Remove excess flour. Heat a pan to medium, add 1 Tbsp. of canola and 2Tbsp. of butter. Let the butter foam out and brown the fillets on both sides. When done remove the fish. Add more butter to the pan, 1 Tbsp. per fillet, melt and squeeze in 1/2 good juicing lemon per Tbsp. of butter, heat and add capers, brown them and put the resulting sauce over the fish and eat while still very hot or the sauce may seperate. Enjoy, Peter
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Message Thread:
- If you shoot it, you gotta eat it. - Peter M. Burke August 13, 2007, 7:45 pm
- Re: If you shoot it, you gotta eat it. - John August 15, 2007, 8:37 am
- Re: If you shoot it, you gotta eat it. - David Kennedy August 14, 2007, 4:31 pm
- Recipe Page? - Jim Stubbendieck August 14, 2007, 9:04 am
- Re: If you shoot it, you gotta eat it. - Lloyd August 13, 2007, 10:33 pm
- Re: If you shoot it, you gotta eat it. - Peter M. Burke August 14, 2007, 12:32 pm
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