Tall Timber's Trout Almondine
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In response to criticisms: normally one would make a sauce from the pan drippings; however, since the fillets were dredged in flour, one would not want to make a simple butter sauce from the original drippings as the flour left behind would probably burn. That's just my two-cents. I believe he knows exactly what he is doing.
zeenycat 4 months ago
shouldnt you keep some of the juice from the cooked fish in the pan than make the sauce...?
Dojocho 9 months ago
New Hampshire's not that far from here. I'm hungry.
rmar67 11 months ago
He disposed of the 1st butter???. WTF kind of a cook is that?. oh well a cook ...not a chef but a cook.....
ElmaCannonPrieto 1 year ago
the Rainbow Grille is incredible! keep up the good work
BronxBombers4life123 1 year ago