Trout cheeks

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

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