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Old 08-05-2003, 05:18 AM
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Trout Sauteed in Butter

Orignally posted by NancyG in June 2003 WFD

Trout Sauteed in Butter

4 servings

• Salt and pepper
• 6 tbsp unsalted butter
• Fresh trout, dressed
• Parsley sprigs
• A few Tbsp. flour for dredging (Some people use cornmeal for dredging)
• Lemon wedges

A basic rule of fish cooking: 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.

And now…the recipe:

1) Salt, pepper and coat the trout by rolling them in the flour.

2) 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.

3) You must police the process continuously, and it will take 15-20 minutes, depending on the size of the trout.

4) 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.

5) After 10 minutes of slow browning, turn each trout carefully and repeat the above process.

6) 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.

OPTIONAL SAUTEED QUICK MEUNIERE:

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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