| 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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