| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 4 | Servings | |
INGREDIENTS
| 4 | Brook trout, with head and tail left on | |
| 2 | tb | Flour |
| Salt | ||
| 7 | tb | Butter |
| 3 | tb | Oil |
| 2 | tb | Lemon juice |
| 2 | tb | Chives; minced |
INSTRUCTIONS
Recipe by: The Fannie Farmer Cookbook Rinse the trout under cold running water and pat dry. Dust lightly with flour, and sprinkle with salt. In a large skillet, melt 3 tablespoons of the butter and the oil. When it is hot, put in the trout and fry over medium-high heat. When browned, turn and brown the other side; each side will take about 3 minutes. Melt the remaining 4 tablespoons of butter with lemon juice and chives in a small saucepan. When the trout is done, transfer to a warm platter and pour on the sauce. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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