Trout sauteed in butter
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Trout sauteed in butter
  Trout    Butter    Seafood  
Last updated 6/12/2012 1:27:47 AM. Recipe ID 62840. Report a problem with this recipe.
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      Title: Trout sauteed in butter
 Categories: Seafood
      Yield: 4 Servings
           Salt and pepper
      4    Fresh trout, dressed
           A few Tbsp. flour
      6 tb Unsalted butter
           Parsley sprigs
           Lemon wedges
  As every angler knows, skillet-size brook, brown, and rainbow trout
  are never more tasty than when prepared this way. Can there be any
  tastier dish than the one that comes from this happy marriage of
  fresh trout and butter? But for best results, a few words of warning:
  a basic rule of fish cookery is that fish, unless deep fried, should
  be cooked slowly. Yet, at the same time, one wants the flesh moist
  but with the outside golden brown. Furthermore one wants to be able
  to serve trout whole, not in broken chunks, the result of sticking.
  One other word: since trout are delicately flavored, I do not "flour"
  trout with cornmeal but with flour. However, either way, the trout
  will be delicious. Salt, pepper and coat the trout by rolling them in
  the flour.
     Melt the butter in a big iron skillet.
     When the butter is hot (over medium heat) but has not yet shown
  color, lay in the trout and turn the fire low. A steady, low heat
  will do two things: cook the trout slowly and at the same time brown
  the trout.
     You must police the process continuously, and it will take 15-20
  minutes, depending on the size of the trout.
     Just as soon as the flour coating has set on the down side, loosen
  each trout from the skillet, shaking the skillet gently to keep the
  slow browning trout free.
     After 10 minutes of slow browning, turn each trout carefully and
  repeat the above process.
     When you serve the trout, pour a bit of the butter over each and
  garnish with a sprig of parsley and a wedge of lemon. SAUTEED QUICK
  MEUNIERE 컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴
     If you wish, add a couple of pats of butter to the skillet after
  the trout has been served, melt them, squeeze in a tablespoon of
  lemon juice, turn up the heat, and stir. Then pour this lemon-butter
  sauce over each trout.

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Recipe ID 62840 (Apr 03, 2005)

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