| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New imports, Meat – seaf |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
|
12 ounce rainbow trout – boned,; gutted, head on, |
|
|
Flour for dredging |
| 3 |
tb |
Cubed |
| 2 |
|
Lemons, 1 split, 1 cut free of skin and pi; supremes r |
| 1 |
ts |
Capers,; rinsed |
| 1 |
ts |
Chopped parsley |
| 1 |
|
20 1/2 inch toasted white bread |
|
|
Salt and pepper |
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.
Yield: 2 serving
Recipe By : ESSENCE OF EMERIL SHOW
Posted to MC-Recipe Digest V1 #226
Date: Fri, 27 Sep 1996 09:21:52 -0700
From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”