Edible Columbus’ Tricia Wheeler’s Trout with Lemon, Parsley, Wine & Butter

SOURCE: Tricia Wheeler, Publisher & Editor of Edible Columbus

YIELD: 2 people

2 Trout (about 12 ounces, each), cleaned
1/3 Cup flour
4 Tbsp butter
Juice of 2 lemons
4 Tbsp white wine
Minced parsley
Salt & freshly ground pepper

1. Rinse the trout and pat dry. Put the flour in a large plastic bag and season with salt and pepper. Place the trout, one at a time, in the bag and shake to coat with flour. Shake off the excess flour from the fish and discard the remaining flour.
2. Melt half the butter in a large frying pan over medium heat. When it is foamy, add the trout and cook for 6 – 7 minutes on each side, until golden brown and the flesh next to the bone is opaque. Transfer fish to warm plates and cover to keep warm.
3. Add remaining butter to the pan and add the wine, lemon juice and parsley. Cook until light syrup is formed, about 3-5 minutes. Spoon sauce over fish and serve.

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