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Recipes
Mackrel
Herring
Lobster
Bass
Trout |
Trout
Dust the fish with the flour mixture up to 30 minutes before cooking,
then store
in the refrigerator.
2 Trout fillets,
3 Tablespoons flour,
1/4 teaspoon salt ,1/8 teaspoon pepper,
2 Tablespoons butter,
1 Tablespoon olive oil,
1 tablespoon lemon juice,
2 Tablespoons chopped parsley
Mix the flour with the salt and pepper, dip the trout fillets in the
mixture and shake off any excess flour.
Heat the butter and olive oil, when the butter starts to bubble, add the
trout fillets, Sauté about 5 minutes, until the skin is golden brown,
turn the fish. Lower the heat, cook 3 to 4 minutes.
Spoon the
parsley and a little of the butter over each fillet. |
