Marinade*

(n.) *Marinade
Mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking.

Trout Marinade

PixQuote:
"If you can't make a great photograph of a mundane subject, at least make a mundane photograph of a great subject"
-Anonymous , an old photographic maxim

HowToPixNote:

Imapix Trout Marinade:

1. Go fishing and catch trouts.
2. Have your brother make filets
3. In a bowl, layer filets and cover each layer with: Lemon slices, onions or shallots, fresh dill, tasty extra virgin olive oil, kiwi (optional), capers, salt and pepper. (see photo)
4. Cover and let it marinate for at least half a day in the refrigerator.

The cooking:

Heat a large sauté pan with a mix of oil and butter. Shake the marinade off the trout filet and dredge each filet into flour, covering both sides. Shake off the excess flour. Place each filet, down into the hot pan. Once browned well on one side, turn over and brown the other side. Total time about 2-3 min. Place the trout on a warm plate. Serve with vegetables and rice......do not forget ...la sauce bearnaise and "bien entendu"...........white wine!

Bon appetit!..........If you try it.........let me know!