Rainbow Trout With Lemon Capers, And Brown Butter

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2		Rainbow trout - (12 oz ea) - gutted, head on, pin bones removed
		Flour - for dredging
3 tablespoons	45ml	Butter - cut in small cubes
1		Lemon - split
1		Lemon - cut free of skin
		And pith, with supremes removed
1 teaspoon	5ml	Capers - rinsed
1 teaspoon	5ml	Chopped 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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