Yield: 2 servings
Measure | Ingredient |
---|---|
4 \N | Lake trout cheeks |
¼ cup | Bearnaise sauce |
1 teaspoon | Butter |
1 \N | Slice bread, toasted. |
When cleaning lake trout [or other large fish] scoop out the scallop shaped cheeks. Reserve until ready to prepare. Briefly pan fry or stir fry them in a small skillet or poach in acidified water . Have prepared a small quantity of Bearnaise sauce or flavored Beurre Compose. Make toast points and serve the cheeks on toast covered in the sauce. These are small but well worth the effort. [Walleye or pickerel cheeks are even smaller and even tastier!] Submitted By JIM WELLER On 07-16-95