Baby Trout with Egg-pancakes

This takes me back to the days I got to fly fish with my dad in the California Sierras!


Unsalted butter, Baby trout (I used split and boned with skin on), Rick's Chef Salt, fresh eggs, toast?

To make:

Heat the pan and add the butter. When melted place the fish meat side down and cook a couple minutes, turn and a couple more minutes. Be careful not to over cook. Remove the fish and then cook the eggs in the same pan with the butter and fish juices. I call these egg pancakes cause I break the yolks.


End Note

You can also do this and add numerous sauces (like Aioli or Cilantro Aioli) or just a hot sauce like Tapatio.

Video on Vimeo!

©2012 Rick and Diana Boufford & The Black Sheep Cooking Club
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