Speckled Trout from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
The speckled trout is usually served in tenderloin steaks or filets. Skin and cut the Fish, after cleaning, into filets or square pieces, slicing across the back. Remove all the bones and rub well ...
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Broiler pan
- Fish spatula
- Mixing bowl
- Spoon
- Tongs
Ingredients
- 6 Filets of Speckled Trout
- 2 Tablespoonfuls of Butter
- Parsley and Sliced Lemon to Garnish
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