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6 (6-ounce) speckled trout fillets 1 pint baby shrimp, peeled and deveined 1/2 cup minced chives 1 pint heavy whipping cream 1/2 cup vegetable oil 1 cup egg wash (1 egg, ½ cup water, ½ cup skim milk, ...

Trout are poached with onions, carrots, scallions, and herbs. Their skin is then removed, the meat slid off the bone, and the fillets finished with a sauce made from the broth a little butter and oil.

PREPARATION: Cut trout fillets into 2-inch square pieces; season with salt and pepper, to taste. Dredge pieces in ground hazelnuts. In medium skillet, heat oil over medium heat. When oil is hot, but ...

Add Yahoo as a preferred source to see more of our stories on Google. The main reason to fillet a trout (instead of gutting it) is for better flavor on the plate. How do you fillet a trout? To be ...