Trout Cheeks

• 4 lake trout cheeks
• 1/4 cup bearnaise sauce
• 1 tsp. butter
• 1 slice bread, toasted

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

cheeks, bearnaise sauce, butter, bread

Taken from www.foodgeeks.com/recipes/4220 (may not work)