"Arri London" > wrote in message
...
>
>
> Steve Pope wrote:
>>
>> Arri London > wrote:
>>
>> >>> On Apr 23, 5:27 pm, (Steve Pope) wrote:
>>
>> >> >> I pan fried it with a buttermilk-lemon extract-flour batter,
>> >> >> using a mix of olive and canola oils. Yum!
>>
>> >Cannot imagine using
>> >lemon extract on such an expensive piece of fish.
>>
>> Have you tried it?
>
> No and never will. We don't use it in baking either. Don't like the
> taste compared to the real thing.
>
>
>>
>> > Fresh lemon is cheaper and tastier.

On the trout, I put lemon slices on the outsides, and a mix of lemon and
garlic on the inside, all cut finely with a pampered chef slap chopper.
There was a lot less lemon flavor than I had anticipated. As I am someone
who will pour straight lemon juice over fish, I apparently like a lot of
lemon. That was surprisingly weak, and I'd like to see what the lemon
extract will do.

I must have some!

Steve