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Roesti Potatoes

2 Tbsp. canola oil2 slices bacon, chopped
2 Tbsp. butter
2 Tbsp. round onion, chopped
4 cups frozen hash browns (grated cooked potatoes)
Salt and pepper, to taste
1 tsp. parsley, chopped

Heat non-stick flat skillet; add oil, bacon and butter.  When the bacon is ¾ cooked, add onions and sauté for another minute.  Add hash browns; add salt and pepper to taste and sauté for 2 minutes or so.  Mix and pat into round skillet.  Brown evenly on both sides until crisp and golden.  Slide onto platter and sprinkle with chopped parsley. 


Trout Caprice

Mushroom Sauce:

  1. ½ pound mushrooms, cleaned and sliced thin
  2. ¼ cup white wine
  3. Few drops of lemon juice
  4. 1 chicken bouillon cube or scant teaspoon chicken base
  5. Pinch of white pepper
  6. 1 Tbsp. butter or canola oil
  7. 1 ½ Tbsp. flour
  8. ¼ cup whipping cream
  9. Few drops “Maggi” seasoning
  10. Salt and white pepper, to taste


  1. 8 pieces (2-3 oz. each) trout fillet (or mahimahi, sole, perch, or snapper)
  2. Salt, to taste
  3. Lemon juice
  4. Flour
  5. 2 eggs, beaten
  6. ½ stick butter or 2 Tbsp. canola oil
  7. 2 bananas, sliced lengthwise, quartered
  8. Mushroom sauce (recipe above)


  1. Chopped parsley
  2. Lemon wedges

To prepare mushroom sauce, place mushrooms, white wine, lemon juice, chicken base, and white pepper in saucepan; bring to a boil.  Simmer over medium heat until mushrooms are tender and cooked through.  Remove from heat and set aside.  In another saucepan, make a roux; melt butter over low heat, whisk in flour, stirring constantly.  Strain mushroom liquid into roux; bring to a boil and add cream, mushrooms, Maggi, and simmer gently for a few minutes. Check seasoning; add salt and white pepper if necessary.  Set aside: keep warm.

For Fish:

Season fish fillets with salt and lemon juice.  Dust with flour and dip in egg; sauté in butter or oil 1 to 2 minutes.  Place fish on mushroom sauce.  Sauté bananas in 1 Tbsp. butter or canola oil and place on top of fish.  For extra flavor and calories, pour a little brown butter over it if desired.  Sprinkle with chopped parsley and garnish with lemon wedges.