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Easy to Prepare : Fish Can Make an Economical Entree

January 16, 1986

Quick and easy entrees--that's what everyone is looking for these days. These two recipes use trout to fill the bill and won't destroy the budget either.

Canned cream-style corn is combined with bread crumbs, onion and seasonings, then tucked inside the fish and baked. In just 15 minutes Corn-Stuffed Trout will be piping hot and flaky. Garnish with lemon and serve with buttered broccoli.

In Fried Trout, the fish is floured and quickly browned. Then fresh mushrooms and green onions are sauteed in the same skillet and spooned over the fish. Complete this simple dinner for two with a tossed green salad and herb-broiled tomato halves.

CORN-STUFFED TROUT

4 whole dressed, fresh or frozen trout

1 (8 3/4-ounce) can cream-style corn

1/2 cup bread crumbs

1 teaspoon instant onion

1/4 teaspoon salt

1/8 teaspoon black pepper

Dash thyme leaves, crushed

1 tablespoon melted butter or margarine

Thaw trout, if frozen. Rinse with cool water. Pat dry with paper towels.

Combine corn, bread crumbs, onion, salt, pepper and thyme. Spoon mixture into trout cavities. Brush fish with melted butter.

Bake at 350 degrees 15 minutes or until fish flakes easily with fork. Makes 4 servings.

FRIED TROUT

2 whole frozen trout

Salt, pepper

Flour

3 tablespoons butter or margarine

1/2 cup sliced mushrooms

1/4 cup chopped green onions

2 teaspoons lemon juice

1 tablespoon vermouth

Thaw trout. Season to taste with salt and pepper. Dredge with flour. Saute in 2 tablespoons butter 3 to 4 minutes on each side. Remove to platter and keep warm.

Add remaining 1 tablespoon butter to skillet. Saute mushrooms and green onions until tender. Stir in lemon juice and vermouth. Pour over trout. Makes 2 servings.

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