Rainbow trout with lemon capers, and brown butter
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | 12 ounce rainbow trout - boned,; gutted, head on, | |
| Flour for dredging | ||
| 3 | tablespoons | Cubed |
| 2 | Lemons, 1 split, 1 cut free of skin and pi; supremes r | |
| 1 | teaspoon | Capers,; rinsed |
| 1 | teaspoon | Chopped parsley |
| 1 | 20 1/2 inch toasted white bread | |
| Salt and pepper | ||
Directions
Heat oil in a large skillet . Season and dredge the trout in the flour, shaking off the excess. Place the trout, flesh side down in the pan, cook for 2 minutes, flip and cook for 2 more minutes. Remove and place on a plate and keep warm. To the same skillet, add the butter. It will begin to brown and foam. Squeeze in the juice from the split lemon, gently shake the pan to incorporate the juices. Remove from the heat, add capers, parsley, and bread cubes. Season with salt and pepper, and pour atop the trout and serve.
Yield: 2 serving
Recipe By : ESSENCE OF EMERIL SHOW Posted to MC-Recipe Digest V1 #226 Date: Fri, 27 Sep 1996 09:21:52 -0700 From: "Rowaan@..." <rowaan@...>