Sauteed rainbow trout by chef mike reeh
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole trout; (8-10 oz) | |
| 1 | tablespoon | Butter |
| Chef salt to season | ||
| Flour | ||
| 2 | tablespoons | Almonds |
| ½ | Lemon juice only | |
| 1 | ounce | Sweet white wine |
| 1 | tablespoon | Fresh chopped parsley |
| 2 | tablespoons | Whipped or stick butter |
Directions
Melt butter in skillet. Dredge trout in flour. Saute trout for 2 to 3 mnutes and flip. Remove to a warm place. Saute almonds until light brown; add white wine, lemon juice, parsley and butter. Shake the pan until butter is melted and serve over fish.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.