Graham Kerr

149 Taupo Trout Steaks with Herb Butter

Broiled Fish-Basic Method

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 4 portions U.S.A. Imperial Metric
Trout 1½ lb. 1½ lb. .75 kilo
Clarified butter 4 tbsp. 2 oz. 60 grams
Salt, white peppercorns To season To season To season
Butter:
Butter 4 tbsp. 2 oz. 60 grams
Lemon juice 1 tbsp. 1 tbsp. 15 milliliters
Garlic cloves ½ ½ ½
Fennel ¼ tsp. ¼ tsp. ¼ tsp.
Cayenne pepper ¼ tsp. ¼ tsp. ¼ tsp.

Method

Method of Preparation

  1. Remove scales and wash trout–cut into steaks 1-inch thick crosswise.
  2. Heat broiler to moderate.

    Butter:

  1. Soften butter, measure pepper and lemon juice, and crush garlic.
  2. Add all ingredients to softened butter.

Method of Cookery

  1. Season trout on both sides, brush with clarified butter.
  2. Brush broiler rack with butter. Begin cooking 3 inches away from flame.
  3. Cook 5 minutes on one side, turn, and brush with butter again. Cook 4 minutes longer.
  4. Roll butter in greaseproof paper to form long roll l inch in diameter. Put in refrigerator until firm.
  5. Cut in thin slices and place on fish just before serving.

Serving

Serve with wedges of lemon and asparagus. A full-bodied white Burgundy goes well.

© 1966 Graham Kerr. All rights reserved.

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