Trout Sauteed in Butter
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?
Yield
4 servingsPrep
5 minCook
15 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | each |
trout
fresh, dressed |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 6 | tablespoons |
butter, unsalted
|
|
| 1 | x |
parsley sprigs
|
*
|
| 1 | wedges |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | each |
trout
fresh, dressed |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 9E+1 | ml |
butter, unsalted
|
|
| 1 | x |
parsley sprigs
|
*
|
| 1 | wedges |
lemon
|
*
|
Directions
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 to 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.
