| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 2 | Servings | |
INGREDIENTS
| 2 | Boned trout, halved | |
| 1/2 | c | Butter |
| 1/4 | c | Flour |
| 1 | To 2 T fresh lemon juice | |
| 1/2 | Lemon, sliced | |
| 3/4 | c | Grand Marnier |
| 1/3 | c | Butter, sliced |
| 2 | T | Parsley, chopped |
INSTRUCTIONS
Melt butter over medium high flame in large frypan. Put flour in plastic bag, add trout, one at a time. Shake to coat. Place in pan skin side up, brown 5 minutes. Sprinkle lemon juice over trout. Add lemon slices to pan. Turn trout and brown 1 to 2 minutes. Remove trout and lemons to heated platter. Step two: Pour off any butter in pan, add Grand Marnier. Shake pan, turn flame to low. Ignite Grand Marnier. Allow flames to subside. Whisk butter pieces into pan until sauce thickens. Pour a little sauce over trout, sprinkle with parsley. Pour remaining sauce into serving bowl and pass. Source: Cooking In The Nude--Quickies, c1984 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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