~ Better Butter ~ Recipe

How to make it

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• ~ Savory ~
• 1 Cup Homemade Butter,softened
• 1/2 Cup Sweet Green Garden Onion
• 1 Clove Fresh Garlic,chopped fine
• 2 Tablespooons Sage,chopped...must use Fresh Sage,dried will not do
• 1 teaspoon Sea Salt
• 1 teaspoon Fresh Ground Pepper
• ~Savory~
• Melt one half of the butter until it foams a tad,adding the sweet green garden onion,and garlic.
• Cook it up a tad more until the butter renders a nice brown color.
• Remove from heat and add your Fresh Sage,Salt,and Pepper.
• Add the torched brown butter mixture and beat until incorporated.
• Place in a antique butter mold,covered in Glad Wrap.
• Chill.
• ~ Then Grill ~
• Place on top of your favorite Trout Recipe,without the bubbly.
• ~ Love to fish,favorite pastime,but,as time goes by,and years accumulate the best spots are taken,and I relent to the new... at first thought 'Tilefish' came to mind,if you land them right the first time...you won't have to set your hook the second time.
• But...Tilefish is known to inhibite a great deal of mercury,and altou it may be handy to glow in the dark...Perhaps we should butter it up,and 'Shout with the Trout' and not make it walk the plank on this one. ~
• One seasoned cedar plank.
• Oil.
• 4 Skinless Trout fillets
• 2 Tablespoons of Bacon Drippings
• Salt and Pepper
• ~Champagne Sauce~
• 2 Cups of the best Champagne that you can muster
• 1 Onion,roughly chopped
• 1 Cup Heavy Country Cream
• 1 Tablespoon Cornstarch mixed with 1 Tablespoons cold water
• Again,Salt and Pepper
• Brush the cedar plank with oil,toast on bottom of a hot grill until dark and beginning to burn.
• Place trout on top.
• Brush trout lightly with the bacon drippings,salt and pepper.
• Grill on open flames.
• When cedar planks begins to smoke,cook to desired doneness.
• Serve with Champagne Sauce on the side.
• In a nice saucepan over medium high heat,combine champagne,onion,and heat until reduced to 1 cup.
• Add the cream and bring to a boil.
• Then add the constarch,water mixture,continue heating while whisking.
• Season with salt and pepper.
• Pass through a wire strainer into a warm sauce boat.
• Splash on the top of the Trout and call it a day.
• ~ I personally like the Sage Butter instead of the Champagne Sauce on my Trout...but,to each their own,and,each have a choice ~