Sauteed Brook Trout Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Flour,
3 tbsp: Oil,
-Salt and pepper to taste,
1/4 cup: Coarsley chopped walnuts,
4: Whole trout, cleaned
1/2: Lemon, juice of
6 tbsp: Butter,
2 tbsp: Finely chopped parsley,
Directions:
Combine flour, salt and pepper on piece of waxed paper; dredge fish in
mixture. Heat 3 tb butter and oil in large heavy skillet until foam
subsides. Add trout; cook 4 minutes over medium high heat until trout
is well browned. Turn and cook other side until other side is well
browned and fish flakes when tested with a fork. carefully Pout off
any fat remaining in the pan; wipe out with paper towel. Add
remaining butter to pan; cook over low heat until melted. Add
walnuts; saute 3 minutes. Stir in lemon juice and parsley. Serve
poured over fish.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaws
Collection Submitted By CAROLYN SHAW On 12-12-94
Source from luhu.jp
mixture. Heat 3 tb butter and oil in large heavy skillet until foam
subsides. Add trout; cook 4 minutes over medium high heat until trout
is well browned. Turn and cook other side until other side is well
browned and fish flakes when tested with a fork. carefully Pout off
any fat remaining in the pan; wipe out with paper towel. Add
remaining butter to pan; cook over low heat until melted. Add
walnuts; saute 3 minutes. Stir in lemon juice and parsley. Serve
poured over fish.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaws
Collection Submitted By CAROLYN SHAW On 12-12-94
Source from luhu.jp