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Fillet of Lake Trout with
Bercy Butter
½ cup omega-3 butter at room
temperature
2 Tablespoons white wine
½ clove garlic, minced extremely fine
1 green onion, diced very fine
dash cayenne
4 (8 oz.) trout fillets
4 Tablespoons melted butter
salt and pepper
paprika
1. To the ½ cup of soft butter, add
white wine, garlic, green onion and cayenne. Mix thoroughly
to form Bercy Butter.
2.Let stand for 15 minutes before using.
3. Brush fillet with melted plain butter.
4. Season with salt and pepper and dust with paprika.
5. Place under broiler, turn once. Cook until done.
6. Remove from heat and top with Bercy Butter.
4
Servings
Nutritional Facts
Serving Size —
Calories per serving —
Total Fat —
Saturated Fat —
Cholesterol —
Total Carbohydrate
Dietary Fiber —
Sugars —
Protein
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