Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Trout, clean/dried/14 oz ea
1/2 c Flour
1 c Milk
2 tb Butter
2 c Rock salt
1/2 ts Rosemary
Salt pepper to taste
2 oz Orange extract
1 Onion, chopped
1/4 ts Ginger, powdered
1/4 lb Butter
2 oz Wine, white

Make ginger sauce by saute`ing onion in butter until golden, then add
chopped and white wine. Simmer for 7 minutes. Immerse the trout in
milk for 8-10 minutes. Dredge in flour and pan-cook in butter for 5-6
minutes. Place trout on broiling rack over pan of warmed rock salt.
Sprinkle rosemary evenly over salt; pour orange extract around edges
of rock salt. Ignite with open flame, cooking around the fish. Before
flame fails, turn the fish. As soon as flame is out, remove fish to a
hot plate and bone it. Pour hot ginger sauce serve. Recipe date:
11/30/87

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