Rainbow trout with lemon capers & brown butter
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | olive oil |
| 2.00 | rainbow trout - (12 oz ea); gutted, head on, | |
| 1 | ; pin bones removed | |
| 1 | flour; for dredging | |
| 3.00 | tablespoon | butter; cut in small cubes |
| 1.00 | lemon; split | |
| 1.00 | lemon; cut free of skin | |
| 1 | and pith; with supremes removed | |
| 1.00 | teaspoon | capers; rinsed |
| 1.00 | teaspoon | chopped parsley |
| 20.00 | half-inch cubes of white bread; toasted | |
| 1 | salt; to taste | |
| 1 | freshly ground black pepper; to taste | |
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. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2236 broadcast 07-22-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-06-1996
NOTES : What are we to do with the second lemon ?? Recipe by: Emeril Lagasse
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