Sauteed brook trout

Yield: 4 servings

Measure Ingredient
¼ cup Flour Salt and pepper to taste
4 \N Whole trout, cleaned
6 tablespoons Butter
3 tablespoons Oil
¼ cup Coarsley chopped walnuts
½ \N Lemon, juice of
2 tablespoons Finely chopped parsley

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 Shaw's Collection Submitted By CAROLYN SHAW On 12-12-94

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