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Make ginger sauce by sauteing onion in butter until golden, then add ginger and white wine. Simmer for 7 minutes. Immerse the trout in milk for 8 to 10 minutes. Dredge in flour
and pan-cook in butter for 5 to 6 minutes. Place trout on broiling rack over pan of warmed rock salt. Sprinkle rosemary evenly over salt, then pour orange extract around edges of rock salt. Ignite with
open flame, cooking around the fish. Before flame fails, turn the fish. As soon as flame is out, remove fish to a hot plate and bone it. Pour hot ginger sauce over trout & serve.
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