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COOKING BROOK TROUT : BROOK TROUT
Cooking Brook Trout : Cooking Methods In France.
Cooking Brook Trout
- a delicious freshwater food fish
- North American freshwater trout; introduced in Europe
- Brook trout, or speckled trout, naturally ranging eastwards from Ontario, is now distributed throughout all provinces. Until the mid-1900s, it was highly prized as a sport fish, and has been introduced as far afield as New Zealand and the Falkland Islands.
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) prepare a hot meal; "My husband doesn't cook"
- The process of preparing food by heating it
- The practice or skill of preparing food
- Food that has been prepared in a particular way
- (cook) someone who cooks food
Tasty brook trout
Poached in white wine, lemons, and onions by DH. The orange tinge to the meat is a sign the trout ate crayfish and an indication of a excellent-tasting meal. Trout from the UP of Michigan. Wild-caught by DH.
Fresh Trout on the Boil
Some of the sea run Brook Trout we caught from the Little Whale River in northern Quebec were cut into pieces and boiled over the camp fire - a simple but delicious recipe.
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Post je objavljen 10.11.2011. u 04:19 sati.