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Fresh Baked Trout

Fresh Baked Trout

Preparation Time:
Cook time:
Yield: 4 servings


4 fresh Trout Fillets (6 oz each)
1 Tbsp Parsley, chopped
1/4 cup dry White Wine
2 Tbsp Butter
1/3 cup Sour Cream
1 Tbsp Onion, chopped
1 pinch Chervil
1/4 cup soft Bread Crumbs, buttered
1 pinch Tarragon
Salt and Pepper, to taste


Drain oysters reserving liquor. Chop oysters into bite-size pieces. Boil diced potatoes until almost done. Sauté celery and onions until tender and translucent. Sauté oysters and liquor in butter for about 2 to 3 minutes until edges curl.

In a large pot, add the sautéed oysters including the butter and liquor. Add the milk, sautéed onions and celery, potatoes, and salt & pepper. Heat thoroughly but do not boil. Serve in large bowls with thick slices of homemade bread. Garnish each bowl with a then slice of butter in the middle and pinch of paprika on top.

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