Blue Valley Aquaculture
812 South Maltby Ave.
PO Box 220
Sutton, NE 68979

Phone: (402) 773-5617
Fax: (402) 773-5667

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Cheesy Steelhead

Ingredients:

  • 4 Natural or Ruby Red Steelhead Fillets, or seasoned of choice
  • Butter
  • Salt and Pepper
  • 1 glass of dry white wine
  • 2 eggs
  • 1 tablespoon of table cream
  • 4 1/2 oz Gruyere cheese, grated

Preparations:

  • Arrange the trout skin side down, in a buttered baking dish. Dot with butter, sprinkle with salt and pepper and add the wine.
  • Heat on top of the stove until the wine is bubbling. Beat the eggs and cream together and pour over the fish.
  • Cover with grated cheese and bake in a hot oven, 400°F for about 15 minutes or until golden brown. Fish should be fork-tender and cheese bubbly.
  • Gruyere = Gruyère. Gruyères are excellent melting cheeses, and they're commonly used to make fondues, soufflés, gratins, and hot sandwiches. Varieties include Swiss Gruyère, Beaufort, and Comté. Substitutes: Emmentaler OR Jarlsberg OR Appenzell OR raclette OR Swiss cheese
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