Make your own free website on

Named for Hampshire County.

Nickname: The Granite State
Statehood: June 21, 1788
Song: Old New Hampshire
State Motto: Live Free or Die
State Flower: Purple Lilac
State Tree: White Birch
State Bird: Purple Finch
State Fish: Brook Trout
State Insect: Ladybug


Trout with Roasted Pecans in Sauce
6 (6 oz ea) trout fillets, bones saved to make sauce  
1 cup milk
2 cups flour       
2 eggs
3 tbsp vegetable oil      
Creole Seasoning
Pecan butter:
1 cup roasted chopped pecans     
1 tsp Tabasco
1/4 cup butter       
1/2 juice of lemon
1 tsp Worcestershire sauce
Creole Brown Fish Sauce:
13 tbsp butter, cut into pieces     
2 tbsp chopped, fresh parsley
5 tbsp flour                                               
1 tbsp Worcestershire sauce
1 cup fish stock                                       
1/2 Juice of one lemon

Melt 5 tablespoons of the butter and cook until it turns a rich brown. Add flour and cook again until browned. Pour the stock in and bring to the boil, stirring constantly. Reduce the heat to a simmer. To finish the sauce, whisk in the remaining butter, the parsley, and Worcestershire sauce without boiling, until the butter is completely absorbed into the sauce. Add lemon juice and whisk again until smooth.

Preheat oven to 350 degrees. Generously sprinkle the trout with the seasoning. Beat eggs and milk together. In a separate bowl combine the flour and more seasoning, and dredge the trout fillets with it. Dip in the egg wash and dredge with flour again. Preheat a 9 inch ovenproof skillet and add 1/2 cup melted butter. Heat the butter to foaming and add the fillets. Brown one side, then turn over and place the trout in the oven to finish cooking, about 5 minutes. Remove the trout from the skillet and set aside on a warm platter.

To make the pecan butter, place 1/2 cup of the chopped roasted pecans in a blender and puree’. Add the butter, lemon juice, Worcestershire sauce, and Tabasco, and blend well. Brush the pecan butter over the trout, top with remaining chopped pecans and the Creole Brown Fish Sauce.

New England Stuffing
12 slices bread (1/2-inch thick)     
1 egg, well beaten
Stock or water to moisten               
Salt & Pepper
2-inch cube flat salt pork, finely chopped       
Poultry seasoning

Remove crusts from bread. Toast and chop bread.  Moisten with water or stock.  Add salt pork, egg, and seasonings.


Webpage designed and maintained by Leilani Devries.
Editor: Carole

Eva designed these graphics especially
for this page for CFF! Aren't they beautiful?
Thanks, Eva!!!