Pan-fried Brook Trout Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Brook trout, with head and tail left on
2 tbsp: Flour,
Salt,
7 tbsp: Butter,
3 tbsp: Oil,
2 tbsp: Lemon juice,
2 tbsp: Chives, minced
Directions:
Recipe by: The Fannie Farmer Cookbook Rinse the trout under cold
running water and pat dry. Dust lightly with flour, and sprinkle with
salt. In a large skillet, melt 3 tablespoons of the butter and the
oil. When it is hot, put in the trout and fry over medium-high heat.
When browned, turn and brown the other side; each side will take
about 3 minutes. Melt the remaining 4 tablespoons of butter with
lemon juice and chives in a small saucepan. When the trout is done,
transfer to a warm platter and pour on the sauce.
Source from luhu.jp
running water and pat dry. Dust lightly with flour, and sprinkle with
salt. In a large skillet, melt 3 tablespoons of the butter and the
oil. When it is hot, put in the trout and fry over medium-high heat.
When browned, turn and brown the other side; each side will take
about 3 minutes. Melt the remaining 4 tablespoons of butter with
lemon juice and chives in a small saucepan. When the trout is done,
transfer to a warm platter and pour on the sauce.
Source from luhu.jp
Tags
Seafood