Trout Sauteed In Butter

* Exported from MasterCook *

TROUT SAUTEED IN BUTTER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salt and pepper
4 Fresh trout, dressed
A few Tbsp. 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. Can there be any tastier dish than the one
that comes from this happy marriage of fresh trout and
butter? 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. 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.
One other word: since trout are delicately flavored, I
do not "flour" trout with cornmeal but with flour.
However, either way, the trout will be delicious.
Salt, pepper and coat the trout by rolling them in the
flour.
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.
You must police the process continuously, and it
will take 15-20 minutes, depending on the size of the
trout.
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.
After 10 minutes of slow browning, turn each trout
carefully and repeat the above process.
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. SAUTEED QUICK MEUNIERE
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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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