Trout Sauteed In Butter

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Servings: 4 Difficulty: Advanced
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International-style savory and satisfying main that brings home-style flavor to your table
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This International main features Trout, dressed. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Trout Sauteed In Butter

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 148.0

Description

This International main features Trout, dressed. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. A few Tbsp.
  2. flour 6 tb Unsalted butter Parsley sprigs Lemon wedges As every angler knows, skillet-size brook, brown, and rainbow trout are never more tasty than when prepared this way.
  3. Can there be any tastier dish than the one that comes from this happy marriage of fresh trout and butter?
  4. But for best results, a few words of warning: a basic rule of fish cookery is that fish, unless deep fried, should be cooked slowly.
  5. Yet, at the same time, one wants the flesh moist but with the outside golden brown.
  6. Furthermore one wants to be able to serve trout whole, not in broken chunks, the result of sticking.
  7. One other word: since trout are delicately flavored, I do not "flour" trout with cornmeal but with flour.
  8. However, either way, the trout will be delicious.
  9. Salt, pepper and coat the trout by rolling them in the flour.
  10. Melt the butter in a big iron skillet.
  11. When the butter is hot (over medium
  12. heat ) but has not yet shown color, lay in the trout and turn the fire low.
  13. A steady, low heat will do two things: cook the trout slowly and at the same time brown the trout.
  14. You must police the process continuously, and it will take 15-20 minutes, depending on the size of the trout.
  15. Just as soon as the flour coating has
  16. set on the down side, loosen each trout from the skillet, shaking the skillet gently to keep the slow browning trout free.
  17. After 10 minutes of slow browning, turn each trout carefully and repeat the above process.
  18. When you
  19. serve the trout,
  20. pour a bit of the butter over each and
  21. garnish with a sprig of parsley and a wedge of lemon.
  22. SAUTEED QUICK MEUNIERE If you wish,
  23. add a couple of pats of butter to the skillet after the trout has been served,
  24. melt them, squeeze in a tablespoon of lemon juice, turn up the
  25. heat , and
  26. stir .
  27. Then pour this lemon-butter sauce over each trout

Nutrition Facts

Servings 4

Amount Per Serving
Calories 148.0kcal
% Daily Value *
Total Fat 5.4g9%
Saturated Fat 1.1g6%
Cholesterol 57.0mg19%
Sodium 44.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 22.0g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: butter, dressed, fish, international, main, sauteed, sautéing, seafood, title, trout
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