Caper baked trout

Yield: 1 Servings

Measure Ingredient
2 pounds Trout; one two pound, or two, one pound
½ teaspoon Salt
1 \N Cube butter or margarine; melted
3 tablespoons Flour
2 cups Hot fish stock or chicken bouillon
3 \N Anchovy fillets; chopped or squeeze tubed
2 teaspoons Capers
½ teaspoon Sugar
2 tablespoons Lemon juice

Heat oven to 350 degrees. Tip: melt the butter as the oven heats.

Clean and wash fish. Sprinkle with salt and place in a buttered baking dish. Pour butter over fish and cook about 20 minutes or until fish flakes with a fork. Remove fish from baking dish; shut off oven and return fish on a serving platter to oven to stay warm. Sprinkle flour into liquid in baking dish and stir to blend. Heat the baking dish as you add bouillon and stir until thickened. Add anchovies, capers sugar and lemon and serve sauce hot over baked fish. Parsley potatoes go nicely with this dish.

Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 26, 1998

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