Rainbow Valley Fried Trout
Faith nodded, her face creased by dimples.
“We smelled your trout cooking and wondered what it was.”
“You must sit down and help us eat them,” said Di.
“Maybe you haven’t more than you want yourselves,” said Jerry, looking hungrily at the tin platter.
“We’ve heaps–three apiece,” said Jem. “Sit down.” — Rainbow Valley, ch.iv
Ingredients
6 trout (about 8 oz each)
1 tablespoon bacon fat
1 tablespoon butter
1 teaspoon salt
Directions
1. Split fish from head to vent, clean carefully but do not scrape flesh roughly. Leave head and tail on but remove gills and tongue. Wash with cold water and dry absolutely dry with clean cotton rags. Sprinkle very little salt on the inside.
2. Put in frying pan a small amount of bacon grease and the same quantity of butter. Have grease very hot while carefully placing trout side by side in pan. Watch carefully that they don’t burn. Turn but oncee. When one side is brown turn over with a griddle cake turner.
3. Serve on hot platter, the heads of each pair in opposite diretions adn have a border of watercress. Serve trout on hot plates with a sprig of cress.
| Garnishes for Fish |
Alternate slices of lemon andthinly sliced tomatoes, topped with a stuffed olive to make a very gay garnish
Lemon slices dipped in minced parsley alternated with slices of lemon dredged with paprika.
Thin slices of cucumber dipped in french dressing and spinkled with parsley and paprika respectively. Arrange alternately in an overlapping circle around platter.
Note: Recipe comes from L. M. Montgomery’s own recipe collection, available in Aunt Maud’s Recipe Book edited by Elaine Crawford
