Trout Cheeks

Directions

1. 1
   When cleaning lake trout (or other large fish), scoop out the scallop-shaped cheeks.
2. 2
   Reserve until ready to prepare.
3. 3
   Briefly pan-fry or stir-fry them in a small skillet, or poach them in acidified water.
4. 4
   Have prepared a small quantity of bearnaise sauce or flavored Beurre Compose.
5. 5
   Make toast points and serve the cheeks on toast covered in the sauce.