My baked rainbow trout with Cajun garlic butter sauce brings gourmet-quality deliciousness to your table in about 30 minutes, y'all!! A simple recipe boasting delicate textures and bold, luxurious ...

Good butchers string Method To fry your saltbush, fry all of it for 20–30 seconds in vegetable oil to make it crisp. The saltbush won’t change colour much while frying, so this will need to be timed.

Per serving: 644 calories, 44 g fat (13 g saturated fat), 146 mg cholesterol, 222 mg sodium, 16 g carbohydrates, 4 g dietary fiber, 1 g sugar, 46 g protein ...

2. Add the trout to the container, using a plate or weight to keep the trout under water. Place the container in the refrigerator for 6 hours. 3. Remove the trout from the brine and discard the brine.

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Puree smooth. Mix in xanthan gum to stabilize if desired. In a skillet, heat oil. Sear trout skin side down, about 3 minutes on each side. Serve sauce over the top.