Rainbow in a Cloud
The secret to this unbelievably easy and delectable dish is the bubble that forms while the trout are poaching.
4 pan-size trout, cleaned
Rinse fish and pat dry with paper towels. Put as many of the fish as will fit in a skillet and cover with milk. Bring milk to a boil, and reduce the heat so that it simmers, but doesn't boil over. Cook until fish flakes easily (about 15 minutes). Repeat with remaining fish. Serve hot or cold with pan sauce and your favorite bottled fish sauce.
This recipe is copyright ©1985, 1999 William and Loretta Marshall.
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Page last updated 6/16/99.