LOCATION: Recipes >> Sandwiches >> Trout Cheeks
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Trout Cheeks
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Trout Cheeks
lake trout, walleye or peckerel cheeks
Bearnaise sauce
butter
bread, toasted
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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