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Рецепт Rainbow Trout With Lemon Capers, And Brown Butter

by Global Cookbook

Ингредиенты

2 Tbsp. Extra virgin olive oil 2 x Rainbow trout - (12 ounce ea) gutted, head on, pin bones removed     Flour for dredging 3 Tbsp. Butter cut in small cubes 1 x Lemon split 1 x Lemon cut free of skin

and pith, with supremes removed 1 tsp Capers rinsed 1 tsp Minced parsley 20 x Half-inch cubes of white bread toasted     Salt to taste     Freshly grnd black pepper to taste

Инструкции

1. 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 min, flip and cook for 2 more min. Remove and place on a plate and keep hot.
2. To the same skillet, add in 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 in capers, parsley, and bread cubes. Season with salt and pepper, and pour atop the trout and serve.
3. This recipe yields 2 servings.
4. NOTES : What are we to do with the second lemon

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