Pan-Fried Smoked Trout with Brussels Sprouts and Creamy Sauce
Roll up your sleeves for the next 45 or so minutes. After cleaning the fish, we’ll smoke it using a baking pot, some sawdust, and the kitchen blowtorch. Then we’re going to do some pan searing...
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Ingredients
- 2 gutted trouts 1 pound each
- 8 ounces of Brussels sprouts, halved
- 2 tablespoons of olive oil
- salt
- pepper
- 2 ounces of butter
- 1 fresh rosemary sprig
- 1 garlic head
- 2 tablespoons of lime juice
- ¼ cup heavy cream
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