Trout Cheeks

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Trout Cheeks

Ingredients

  • lake trout, walleye or peckerel cheeks
  • Bearnaise sauce
  • butter
  • 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 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. These are small but well worth the effort.

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