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12 fresh baby artichokes or 48 bite-size frozen artichoke hearts
Remove and discard tough outer leaves of fresh artichoke, cook until just tender, or thaw frozen artichokes. Cut into quarters, reserve.
Sauté mushrooms in butter until browned. Stir in onion, garlic, and reserved artichokes. Cook until onion is soft.
Stir in white wine, licorice/anise-type liqueur and lemon juice. Add tomato, olives, basil, and salt and pepper to taste. Cook until sauce thickens.
Meanwhile, season each trout fillet with salt and pepper, dredge in flour.
Sauté trout in butter until just done, about 2 minutes per side. Spoon sauce over trout, garnish with parsley.
Poster's Notes:
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
6 cups mushrooms, fresh, sliced
3 cups red onions, slivered
1/4 cup garlic, finely chopped
1/2 cup dry white wine
6 tbsp. licorice/anise liqueur (optional)
1/2 cup fresh lemon juice
9 cups fresh tomato, seeded and diced
1 cup ripe olives, sliced (optional)
3/4 cup fresh basil, chopped (optional)
12 4-ounces each, boneless Rainbow Trout fillets
Salt, as needed
Pepper, as needed
Flour, as needed
Butter, as needed
Fresh chopped parsley, for garnish
This recipe sounds wonderful. GA mountain lakes and streams raise farm-bred trout of several different varieties. At the farm nearest us, we can fish for our own, or buy fresh fillets. My favorite trout is salmon trout which pink with a delicate flavor. I would think that this recipe would adapt to any mild flavored fillet and would make a super company dish.