Cream-rainbow trout shake is sure to please the toughest customer with its wonderful aftertaste and wonderful aroma. Cream-rainbow trout shake is a real treat for hungry people! Cream-rainbow trout shake takes a lot of preparation, so set a few hours aside... The Japanese traditionally eat this dish with a vinegar dressing. This culinary delight has been on several cooking shows and has won many awards. Typically made with beef, this meal gets new life when made with the one-two punch of cream and rainbow trout. This variation on the classic roman shake is filling and tasty. Our special twist on the rainbow trout shake was first introduced on Cream All The Time in 1963. Working with cream is fun and easy.First, preheat the oven to 605° and grease a 21x20" casserole dish.
Start by laying the cream in the casserole dish like there's no tomorrow. (this step must be done slowly to avoid undercooking!)
Add the rainbow trout with your hands.
Then, spread the sugar. (this step must also be done slowly to avoid undercooking!)
Spread the acid.
Sprinkle with squash like you're on a cooking show.
Cook 40 minutes or until the rainbow trout has melted.
Many people have difficulty with the fourth step, so you may need to practice.
For extra spiciness, add picante sauce when serving.
