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Rainbow Trout With Lemon Capers, And Brown Butter Recipe - Cooking Index

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Rainbow Trout With Lemon Capers, And Brown Butter

Courses: Main Course
Serves: 2 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
2   Rainbow trout - (12 oz ea) - gutted, head on, pin bones removed
  Flour - for dredging
3 tablespoons 45mlButter - cut in small cubes
1   Lemon - split
1   Lemon - cut free of skin
  And pith, with supremes removed
1 teaspoon 5mlCapers - rinsed
1 teaspoon 5mlChopped parsley
20   Half-inch cubes of white bread - toasted
  Salt - to taste
  Freshly ground black pepper - to taste

Recipe Instructions

Heat oil in a large skillet. Season and dredge the trout in the flour, shaking off the excess. Place the trout, flesh side down in the pan, cook for 2 minutes, flip and cook for 2 more minutes. Remove and place on a plate and keep warm.

To the same skillet, add the butter. It will begin to brown and foam. Squeeze in the juice from the split lemon, gently shake the pan to incorporate the juices. Remove from the heat, add capers, parsley, and bread cubes. Season with salt and pepper, and pour atop the trout and serve.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2236 broadcast 07-22-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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