Brook Trout Meuniere
INGREDIENTS:
4 8-inch brook trout
Seasoned flour
1/4 c Clarified butter
3 tb Clarified butter
Parsley; chopped
Lemon wedges
4 8-inch brook trout
Seasoned flour
1/4 c Clarified butter
3 tb Clarified butter
Parsley; chopped
Lemon wedges
Clean and wash the trout. Cut off the fins but leave the heads and tails attached. Dip each fish in seasoned flour. Melt the first measure of clarified butter. Saute each trout until it is firm and nicely browned. Place on a hot platter. Add the second measure of clarified butter to the pan drippings after all the fish have been cooked. Allow the butter to brown. Cover the fish with the chopped parsley. Pour the browned butter over the fish. Garnish with lemon wedges.
/FISH