2 servings
When cleaning lake trout (or other large fish), scoop out the scallop-shaped cheeks. Reserve until ready to prepare. Briefly pan-fry or stir-fry them in a small skillet, or poach them in acidified water. Have prepared a small quantity of béarnaise sauce or flavored Beurre Compose. Make toast points and serve the cheeks on toast covered in the sauce.
These are small but well worth the effort. Walleye or pickerel cheeks are even smaller and even tastier!
trout cheeks
Instructions
When cleaning lake trout (or other large fish), scoop out the scallop-shaped cheeks. Reserve until ready to prepare. Briefly pan-fry or stir-fry them in a small skillet, or poach them in acidified water. Have prepared a small quantity of béarnaise sauce or flavored Beurre Compose. Make toast points and serve the cheeks on toast covered in the sauce.
Author's Comments
These are small but well worth the effort. Walleye or pickerel cheeks are even smaller and even tastier!
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trout cheeks