Blast Roasted Red Trout Fillet, Garlic-Lemon Butter, Broccolini w/ Cheese Fondue (for 1)
Jay’s Blast Roasted Red Trout Fillets are spritzed with lemon and lime, white wine, paprika, and butter, then roasted in the oven at 425 degrees, and accompanied with garlic-lemon-parsley compound butter -the pinkish-white, flaky trout melts in your mouth. (The trout is cooked “skin-on”.) Roasted Broccolini with Cheese Fondue (a luscious Gruyere-Jack cheesy sauce) served on the side.
Side note: If you were lucky to grow up on a lake in central New York, trout would be the first fish you ever tasted. Back then, fishing was for sport – but mostly for dinner. My grandmother cleaned and stuffed the lake fish with herbs and lemon, wrapped it in tin foil, and grilled it over a charcoal fire. Setting the sizzling fish in the middle of a picnic table beneath the carport, we grabbed a fork and dug in. #simplertimes
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