Rainbow Trout with Lemon Capers, and Brown Butter

Categories: New imports | Meat - seaf

Serves: 1 Servings

Ingredients:

2 tb Olive oil
2 12 ounce rainbow trout -
-boned,; gutted, head on,
Flour for dredging
3 tb Cubed
2 Lemons, 1 split, 1 cut free
-of skin and pi; supremes r
1 ts Capers,; rinsed
1 ts Chopped parsley
1 20 1/2 inch toasted white
-bread
Salt and pepper

Instructions:
Heat oil in a large skillet . Season and dredge the trout in the flour,
shaking off the excess. Place the trout, flesh side down in the pan, cook
for 2 minutes, flip and cook for 2 more minutes. Remove and place on a
plate and keep warm. To the same skillet, add the butter. It will begin to
brown and foam. Squeeze in the juice from the split lemon, gently shake the
pan to incorporate the juices. Remove from the heat, add capers, parsley,
and bread cubes. Season with salt and pepper, and pour atop the trout and
serve.

Yield: 2 serving
Recipe By : ESSENCE OF EMERIL SHOW

Posted to MC-Recipe Digest V1 #226

Date: Fri, 27 Sep 1996 09:21:52 -0700

From: "Rowaan@ix.netcom.com"

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