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Recipe provided courtesy of Riverence

  • Melt butter in a 12-inch nonstick skillet over medium-high heat. Add the trout skin side down and cook for 2-3 minutes. Turn over and remove the skin.⁠
  • Push trout over to one side while it continues to cook and add the onions and garlic to the other side of the skillet. Sauté one minute.⁠
  • Break trout up into large pieces and reduce heat to low.⁠
  • Add half and half, salt and pepper and cook three minutes until thoroughly heated, stirring constantly, but do not boil.⁠
  • Gradually sprinkle Asiago cheese over trout, stirring constantly. Turn off heat.⁠
  • Add cooked pasta to trout and top with parmesan cheese and parsley. Serve each portion with a lemon wedge.⁠
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