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Recipes Fresh From The Farm

Trout with Anchovy Sauce

E. Marie from Alaska Heritage Cookbook

Serves 4

When we took an Alaskan Cruise I bought 4 or 5 cookbooks - they sure know how to cook fish in Alaska. If you are fond of anchovies, please try this dish. The cookbook recommends serving it with crisp potato pancakes and steamed broccoli, with halves of ripe papaya filled with lemon yogurt for dessert. However you serve it, it's delicious! The recipe comes from Stacy Andrews, an oil-field worker who labors 3 weeks on & 2 weeks off at Prudhoe Bay.

  • 1/2 C. water
  • 2 eggs, beaten
  • 1 C. flour
  • 1/2 t. baking powder
  • 1 1/2 t. salt
  • 2/3 C. dry bread crumbs
  • 1/4 t. white pepper
  • 2 T. butter
  • 2 T. olive oil
  • 4 whole pan-dressed trout, 8-12 oz. each

Whisk water and eggs. Combine flour, baking powder, and 1 teaspoon salt and slowly whisk into egg mixture. Allow to sit for 30 minutes before using – whisk again when ready to use.

Mix bread crumbs with remaining 1/2 teaspoon salt and pepper. In heavy skillet, heat butter and olive oil over medium heat. Dip each trout into egg batter, then roll in bread crumbs. Fry the trout until golden on both sides. Keep hot.

Anchovy Sauce: In small saucepan, whisk together anchovy paste and cream. Simmer over very low heat for 3 minutes. Add lemon juice and remove at once from heat.

Serve hot trout on warme3d plates, with Anchovy Sauce divided evenly among them.