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Grilled
Trout with Lemon-Herb Sauce
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| Melt
in heavy small saucepan over low heat: |
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8
tablespoons |
sweet
butter |
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Sprinkle
interior of each:
8
whole trout (12 ounces each) boned, rinsed, patted dry with
heads and tails intact;
with:
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1 tablespoon |
minced
fresh parsley
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(8
tablespoons total) |
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1
teaspoon |
drained
capers |
(8
teaspoons total) |
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2
teaspoons |
melted
butter |
(16
teaspoons total) |
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| Using
8 bamboo skewers, close the fish. Add to remaining melted
butter in saucepan: |
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3
tablespoons |
dry
Vermouth |
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| Brush
butter mixture over both sides of fish (May be done ahead.
Cover and refrigerate). Meanwhile prepare the sauce. |
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Lemon-Herb
Sauce
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| Melt
in heavy saucepan over medium heat; |
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8
tablespoons
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sweet
butter |
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Remove
from heat. Add and whisk to blend;
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4
tablespoons |
fresh
lemon juice
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3
tablespoons |
dry
Vermouth |
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3
tablespoons |
Dijon
mustard
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| Mix
in; |
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3
tablespoons |
minced
fresh chives |
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3
tablespoons
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minced
fresh parsley |
| Season
with; |
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salt
and pepper to taste |
| Keep
warm, while the fish is cooked. |
Grill or broil fish until
cooked through, about 5 minutes per side. Transfer
fish to heated plates, remove skewers. Garnish with
lemon wedges and parsley sprigs or lemon thyme sprigs.
Pass the sauce separately. Serve a chilled Chardonnay
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