Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea trout, clean/dried/14 oz ea
1/2 c flour
1 c milk
2 tb butter
2 c rock salt
1/2 ts rosemary
1 salt pepper to taste
2 oz orange extract
1 ea 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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