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.