Steve B wrote:
>
> "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

Add grated lemon rind to boost the flavour. Plus not every lemon is very
'lemony' these days. Have had some relatively sweet lemons that were
supposed to be 'ordinary' sour lemons. Luck of the draw.