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Broiled Trout with Cream (Truites Grillées a la crème) (Serves 6) This is an excellent dish when made with fresh trout, but quite tasteless when made with frozen trout. It is much better when real charcoal or wood is used for the barbecue. Charcoal briquets do not give the same flavor. 6 fresh trout, about 8 to 10 ounces each, or several smaller trout (cleaned and washed) 1 1/4 teaspoons salt 1 teaspoon freshly ground white pepper 1 tablespoon oil 1 cup heavy cream Dry the trout thoroughly with a towel. Sprinkle inside and out with 1 teaspoon salt and the pepper. Place the trout on a tray and sprinkle with oil. Place the trout on a clean and very hot charcoal grill shelf. If the grill is not ultra clean the trout will stick. (Be sure that the flames have completely died out and you only have a bed of hot ashes. Otherwise the flames and smoke will burn and give a bad flavor to the fish.) Cook about 3 to 5 minutes on each side, depending on the size of the fish. They should be nicely browned on each side. When they are browned, place the trout in a nice row in a gratin dish. Pour the cream on top, add salt, cover and place on medium heat and bring to a boil. Let simmer 2 to 3 minutes. Serve immediately; 1 trout and a tablespoon of cream for each person. Return to Top |
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