| 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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