Lovers Lure
Yield
2 servingsPrep
12 minCook
15 minReady
27 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Step one | |||
| 2 | each |
trout
boned, halved |
*
|
| ½ | cup |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
lemon juice
fresh, up to 2 tablespoons |
|
| ½ | each |
lemon
sliced |
|
| Step two | |||
| ¾ | cup |
liqueur
grand marnier or cointreau, orange flavor |
*
|
| ⅓ | cup |
butter
sliced |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Step one | |||
| 2 | each |
trout
boned, halved |
*
|
| 118 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 15 | ml |
lemon juice
fresh, up to 2 tablespoons |
|
| 0.5 | each |
lemon
sliced |
|
| Step two | |||
| 177 | ml |
liqueur
grand marnier or cointreau, orange flavor |
*
|
| 79 | ml |
butter
sliced |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
Melt butter over medium high flame in large frypan.
Put flour in plastic bag, add trout, one at a time.
Shake to coat.
Place in pan skin side up, brown 5 minutes.
Sprinkle lemon juice over trout.
Add lemon slices to pan. Turn trout and brown 1 to 2 minutes.
Remove trout and lemons to heated platter.
Step two: Pour off any butter in pan, add Grand Marnier.
Shake pan, turn flame to low. Ignite Grand Marnier.
Allow flames to subside. Whisk butter pieces into pan until sauce thickens.
Pour a little sauce over trout, sprinkle with parsley.
Pour remaining sauce into serving bowl and pass.
