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Trout Sauteed In Butter
(Truites it la Meuniere)
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| What You Need: |
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11 tablespoons butter (1 quarterpound stick plus 3 tablespoons)
4 whole fresh ˝-pound trout or defrosted frozen trout, cleaned but with both the heads and tails left on
Salt
Flour
1 tablespoon oil
2 tablespoons lemon juice
4 tablespoons finely chopped fresh parsley
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| How To Cook: |
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1. In a 1˝- to 2-quart saucepan, clarify 8 tablespoons of the butter by melting it slowly, skimming off the surface foam. Spoon the clear butter on top into a heavy 6- to 8-inch skillet and discard the milky solids at the bottom of the pan. Set aside.
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2. Wash the trout under cold running water and dry them completely with paper towels. Season them inside and out with salt; dip them in flour and then shake them to remove all but a light dusting of the flour. In a heavy 10- to 12-inch skillet, melt the remaining 3 tablespoons of butter with the oil over moderately high heat.
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3. When the foam subsides, add the trout and saute them over high heat, turning them with kitchen tongs, for 5 or 6 minutes on each side, or until they are a golden color and just firm when pressed lightly with a finger.
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4. Transfer them to a heated platter and cover lightly to keep warm. Cook the clarified butter over low heat until it browns lightly. Do not let it burn. Sprinkle the trout with lemon juice and parsley, pour the hot butter over them and serve immediately.
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