![Rainbow Trout Fillet With Roasted Potato](https://static.wixstatic.com/media/674500_4693517fbbef4e97b01220be1bcf01de~mv2_d_2800_1855_s_2.jpg/v1/fill/w_461,h_306,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/Rainbow%20Trout%20Fillet%20With%20Roasted%20Potato.jpg)
Mr. Frank's Rainbow or Speckled Trout
This is a signature recipe from Mr. Frank himself. From our kitchen to yours, we hope you enjoy!
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Ingredients:
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1 rainbow or speckled trout 10-16 oz. (fresh not frozen)
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4 oz. of fresh creamy butter
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1/2 cup of finely diced onions
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1 bottle of MAGGI®
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Mr. Frank’s Original Seasoning
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1 baked potato or french fries
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2 slices of orange, 2 slices of lemon, 2 maraschino cherries, set up lettuce leaves, 1 slice of tomator, wedge of lemon, sliced radish and twig of parsley.
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4 oz. of dry white table wine
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Cooking:
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Put butter in cast iron frying pan at medium heat and fry onions lightly.
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Trout must be rested on ice for a minimum of 3 hours.
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Rinse trout in cold water and spice with Mr. Frank's Original Seasoning to taste.
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Sprinkle a few drops of MAGGI® inside trout.
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Roll lightly in flour and place in hot pan. (Now you should have 1/4 of boiling butter in pan.)
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Fry on both sides until lightly brown (maximum cooking time of 8 mins.)
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At the last minute douse in 4 ounces of wine and turn trout once more. Serve immediately while hot.
Serving:
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Using heated dinner plate, garnish with lettuce, slice of tomato, wedge of lemon, radish and twig of parsley.
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Place finished cooked trout on dinner plate and baste with sauce from frying pan.
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Twist your slices of orange and lemon and place on top of trout. Spear cherries on top with colored tooth picks.
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Put 1-2 oz. of hot sauce from the pan in a small cup on a butter warming candle holder, to be used on your meat while dining.
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Serve with potatoes and extra wedges of lemon.
​MAGGI® is a registered trademark of Sociètè des Produits Nestlè S.A., Vevey, Switzerland.
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