Lake Trout With Horseradish Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Quite inexpensive to make if your fisherman has been fortunate! From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3 lbs lake trout or 3 lbs salmon, cleaned and scaled |
1 teaspoon salt |
1/4 cup butter, melted |
2 tablespoons parsley, minced (fresh is best) |
cheesecloth |
1/4 cup grated horseradish |
1 1/2 tablespoons vinegar |
1/3 teaspoon salt |
1/8 teaspoon cayenne |
1/3 cup heavy cream, whipped |
Directions:
1. Tie trout up in cheesecloth and lower into salted, simmering water; cook for 30 minutes.
2. Lift out carefully, remove cheesecloth, dress fish with melted butter and parsley.
3. For the horseradish sauce: Combine first four ingredients and chill. Just before serving, whip cream and fold in horseradish mixture.
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