Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 25
A simple fish, lightly floured and fried, and served with lemon and fresh herbs: an easy yet impressive (and not-too-heavy) dish for lunch.
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- 3-4 8-ounce trout, cleaned and boned
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2-3 tablespoons unsalted butter
- 2 tablespoons light olive oil
- Freshly ground black pepper
- 1/2 cup water
- 1/2 cup white wine
- Lemon slices
- Fresh chives
- Fresh tarragon
Instructions:Rinse trout and pat dry. In a shallow bowl, combine flour and salt. Roll trout in the flour-and-salt mixture.
Heat oven to 350°. In an ovenproof frying pan over medium-high heat, melt butter and add oil. Shake off excess flour and fry trout about 5 minutes; then turn, season with pepper, and cook another 5 minutes. Transfer pan to the oven and cook 5 minutes.
Remove trout to a serving platter. Add water and wine to the pan, scraping up the browned bits; bring to a gentle boil. Cook until liquid thickens.
Pour sauce over trout. Garnish with lemon slices, chives, and tarragon.