Sauteed Open-Faced Trout

Recipe Ingredients

4		Brook trout - (8 oz ea) - gutted, boned,
		And seasoned with salt and pepper
2 teaspoons	10ml	Butter
2 teaspoons	10ml	Olive oil
		For The Sauce
2 tablespoons	30ml	Butter
1		Shallot - peeled, minced
1		Garlic clove - peeled, minced
1/2		Fresh lemon - peeled, segmented,
		Flesh minced
1/4 cup	59ml	White wine
1 tablespoon	15ml	Chopped chervil
2 teaspoons	10ml	Chopped chives
2 teaspoons	10ml	Chopped thyme

Recipe Instructions

For the fish: In a large skillet at very high heat, melt butter and oil together. When the butter starts to brown, add the fish flesh-side down, open face. Cook for 1 1/2 minutes on each side and then remove to a plate. Keep warm.

For the sauce: In a medium saucepan at high heat melt butter until brown, add shallots and garlic cook for 30 seconds, then add lemon and wine. Finally add herbs and season with salt and pepper.

Pour sauce equally over the trout and serve.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8895 broadcast 05-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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