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Pan-Fried Brook Trout

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Submitted by mbuenzli

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

4 4
EACH EACH BROOK TROUT
whole, cleaned *
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 1
X X SALT *
7 105
TABLESPOONS ML BUTTER
3 45
TABLESPOONS ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML LEMON JUICE
2 3E+1
TABLESPOONS ML CHIVES
minced

Directions

Rinse the trout under cold running water and pat dry.

Dust lightly with flour, and sprinkle with salt.

In a large skillet, melt 3 tablespoons of the butter and the oil.

When it is hot, put in the trout and fry over medium-high heat.

When browned, turn and brown the other side; each side will take about 3 minutes.

Melt the remaining 4 tablespoons of butter with lemon juice and chives in a small saucepan.

When the trout is done, transfer to a warm platter and pour on the sauce.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 277 96% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 14g 69%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 141mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 14% Vitamin C 7%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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