| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Vegetables |
|
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Fresh trout,about 10 ozs. |
|
|
Each |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Flour |
|
|
Salt |
|
|
Freshly ground pepper |
| 1/2 |
c |
Peanut, corn or |
|
|
Vegetable oil |
| 1 |
|
Lemon peeled and cut into |
|
|
Very small cubes |
| 6 |
tb |
Butter |
| 1/3 |
c |
Drained capers |
| 2 |
tb |
Finely chopped parsley |
INSTRUCTIONS
Rinse the trout inside and out in cold water and pat dry. Using a pair of
kitchen shears, cut off the fins.
Put the trout in a dish and add the milk. Turn the fish to coat with the
liquid.
Remove each trout and dredge in flour seasoned with salt and pepper to
taste. Shake to remove excess.
Heat the oil in a skillet and add the trout. Cook over moderately high
heat about 4 to 5 minutes or until golden brown on one side. Turn and cook
until golden brown on the other side. Let cook until the trout are cooked
throughout. As the fish cook, baste with the oi in the skilet. The total
cooking time is about 10-15 minutes.
Transfer the fish to a warm serving dish. Sprinkle with the cubed lemon.
Pour off the fat from the skillet and wipe it out. Heat the butter until
it starts to brown. Add the capers. Cook about 15 seconds and pour the
butter sauce over the fish. Serve sprinkled with chopped parsley. The New
York Times More 60-Minute Gourmet, by Pierre Franey, Times Books, NY, 1981.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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