8 large trout fillets
1 pound scallops
1 ounce dried smoked anchovies
1 (12 fluid ounce) can or bottle beer
1 (12 fluid ounce) can or bottle cider
1 (12 fluid ounce) can or bottle white wine
1 (1 ounce) can sliced mushrooms, drained
1 fluid ounce vodka
Layer fillet with scallops and the 2 pints anchovies.
In a small bowl, mix beer, wine and mushrooms. Pour mixture over this layer of fillet; tie the knot with a piece of string starting at a point just behind the head. Tie with a twist of toothpicks. Slide the toothpicks into the tightly packed fillet. Place on the side of the fillet.
Lift fillet from the side and place on the baking sheet. Preheat grill or broil. Brush with a small amount of the beer mixture, allowing it to spread and prevent sticking. Broil fillets 4 minutes each side, or until salmon flakes easily with a fork. Drizzle with light brown sauce.
Brush meat with butter or margarine, except for the bone, and place on the grill. Fry 10 minutes on each side, or until the inside of the fish flakes easily with a fork. When fish has finished cooking, remove it from the grill. Set aside to drain.
Bring a large pot of lightly salted water to a boil. Add salmon and shrimp and cook 5 minutes on each side. Drain raw fish and transfer to a large bowl. Drain fillets on paper towels, and serve with butter.
Remove the head from fish, and cut in with a knife to remove the scales. Serve with butter or margarine drizzle with brown sauce.