Ingredients
- 4 lake trout cheeks
- 1/4 cup bearnaise sauce
- 1 tsp. butter
- 1 slice bread
- toasted
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 bearnaise sauce or flavored Beurre Compose.
- Make toast points and serve the cheeks on toast covered in the sauce.
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