Trout with lemon & capers
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Trout with lemon & capers
  Trout    Lemon    Capers    Fish  
Last updated 6/12/2012 1:27:47 AM. Recipe ID 62850. Report a problem with this recipe.
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      Title: Trout with lemon & capers
 Categories: Fish
      Yield: 4 Servings
 
      4    Fresh trout,about 10 ozs.
           Each
    1/2 c  Milk
    1/2 c  Flour
           Salt
           Freshly ground pepper
    1/2 c  Peanut, corn or
           Vegetable oil
      1    Lemon peeled and cut into
           Very small cubes
      6 tb Butter
    1/3 c  Drained capers
      2 tb Finely chopped parsley
 
   Rinse the trout inside and out in cold water and pat dry. Using a
  pair of kitchen shears, cut off the fins.
   Put the trout in a dish and add the milk.  Turn the fish to coat
  with the liquid.
   Remove each trout and dredge in flour seasoned with salt and pepper
  to taste. Shake to remove excess.
   Heat the oil in a skillet and add the trout.  Cook over moderately
  high heat about 4 to 5 minutes or until golden brown on one side.
  Turn and cook until golden brown on the other side. Let cook until
  the trout are cooked throughout.  As the fish cook, baste with the oi
  in the skilet. The total cooking time is about 10-15 minutes.
   Transfer the fish to a warm serving dish.  Sprinkle with the cubed
  lemon.
   Pour off the fat from the skillet and wipe it out. Heat the butter
  until it starts to brown.  Add the capers. Cook about 15 seconds and
  pour the butter sauce over the fish. Serve sprinkled with chopped
  parsley. The New York Times More 60-Minute Gourmet, by Pierre Franey,
  Times Books, NY, 1981.
 




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Recipe ID 62850 (Apr 03, 2005)

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