RECIPES Trout meuniere

An easy preparation and very good.

Four 12-ounce trout, gutted

Salt and pepper

1/2 cup flour

4 tablespoons butter

2 tablespoons chopped parsley

2 tablespoons fresh lemon juice

Rinse and dry the trout, then season with salt and pepper. Dredge in flour and pat thoroughly to shake off excess flour. Heat butter in a sauté; pan and place trout in hot butter. Cook over medium heat for about 4 minutes per side. The skin should turn crispy and golden. Transfer trout gently to plates, sprinkle with parsley and lemon juice and serve.

Potato salad with smoked trout

2 pounds small new potatoes

2 shallots, minced

1/3 cup dry vermouth

2 tablespoons white-wine vinegar

2 tablespoons fresh lemon juice

1/4 cup olive oil

1/4 pound flaked smoked trout

2 tablespoons chopped parsley

1 tablespoon minced fresh chervil

1 tablespoon minced chives

1 tablespoon minced fresh tarragon

Boil the potatoes until just barely tender, drain and cut into 3/4-inch pieces. While potatoes are cooking in a small bowl whisk together the vermouth, shallots, vinegar and lemon juice. Transfer the potatoes to a bowl, toss them with the vermouth mixture. Cool to room temperature. Add the oil, trout, herbs and salt and pepper to taste. Toss ingredients together gently.

Grilled trout

2 fresh trout, cleaned, about 1 pound each

Lemon

8 thyme sprigs

Prepare hot coals for grilling. Wash and dry fish, then cut 2 small crosswise diagonal slits in the fish (but not to the bone). Sprinkle lightly with salt and pepper and rub into the slits. Slice the lemon as thin as you can and place one slice and a thyme sprig in each of the slits. Wrap the fish individually in foil and place on the grill. After five minutes turn the fish and grill for another five. Remove from heat, gently remove foil and serve.

Scrambled eggs and smoked trout

8 large eggs

One 4.5 ounce package smoked trout broken into pieces

4-ounce package cream cheese, cut into little pieces

1/2 cup green onion, chopped

2 tablespoons fresh dill, chopped

3 tablespoons butter

Whisk eggs in a large bowl and add the fish, cream cheese, onions and dill. Season with salt and pepper. Melt butter in a skillet, preferable nonstick. Add egg mixture and stir slowly until eggs are done to your liking. Divide mixture among plates and serve. Garnish with dill sprigs.

Trout with cucumber and sour cream

1 cucumber, peeled and thinly sliced in rounds

4 teaspoons dill, chopped

2 1/2 teaspoons fresh lemon juice

1 cup sour cream

1 teaspoon grated lemon peel

1/4 stick butter, melted

2 trout, cleaned and filleted

Preheat oven to 375. Combine cucumber, 1 1/2 teaspoons dill and 1 1/2 teaspoons lemon juice in medium bowl. Season with salt and pepper. Toss to coat. Combine sour cream, lemon peel and remaining 1 teaspoon lemon juice in small bowl. Season with salt and pepper and stir to blend. Brush baking sheet with some of melted butter. Arrange trout fillets, skin side down, on prepared sheet. Brush with remaining butter. Sprinkle trout with salt and pepper. Bake until just opaque in center, about 10 minutes. Divide cucumbers among four plates. Using spatula, place trout on top of cucumbers. Spoon sour cream sauce over. Sprinkle with rest of dill.