Sauteed open faced trout
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Brook (8-ounce) trout, gutted, boned, seasoned with salt and pepper | |
| 2 | teaspoons | Butter |
| 2 | teaspoons | Olive oil |
| 2 | tablespoons | Butter |
| 1 | Shallot, peeled and minced | |
| 1 | Clove garlic, peeled and minced | |
| ½ | Fresh lemon, peeled, segmented, flesh minced | |
| ¼ | cup | White wine |
| 1 | tablespoon | Chopped chervil |
| 2 | teaspoons | Chopped chives |
| 2 | teaspoons | Chopped thyme |
Directions
FOR THE SAUCE
For the fish: In a large skillet at very high heat, melt butter and oil together.
When the butter starts to brown, add the fish flesh side down, open face.
Cook for 1½ minutes on each side and then remove to a plate. Keep warm.
For the sauce: In a medium saucepan at high heat melt butter until brown, add shallots and garlic cook for 30 seconds, then add lemon and wine.
Finally add herbs and season with salt and pepper.
Pour sauce equally over the trout and serve.
Recipe by: Cooking Live Show #8895 Posted to MC-Recipe Digest V1 #629 by "Angele and Jon Freeman" <jfreeman@...> on May 31, 1997