Brook trout meuniere #2

9 servings

Ingredients

Quantity Ingredient
6 Brook trout
Milk
⅓ cup Flour
½ teaspoon Salt
Pepper
Peanut oil
⅔ cup Butter
Lemon slices
Chopped parsley

Directions

Clean the trout, remove the fins, but leave the head and tails on.

Dip in milk and drain well.

Mix flour, salt, and pepper. Roll fish in mixture.

Heat enough peanut oil in a skillet to cover the bottom to a depth of about ¼ inch. When hot, add trout and brown well on both sides.

When cooked, remove to a hot serving platter.

Pour off the fat from the skillet and wipe well with paper towels.

Add the butter and cook until it is hazelnut brown. Pour the butter over the trout. Garnish with lemon and parsley.

The New York Times Menu Cook Book, by Criag Claiborne, Harper and Row, NY, 1966.

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