Rainbow trout with lemon capers~ & brown bu

4 Servings

Ingredients

Quantity Ingredient
2 12 oz rainbow trout - boned,
2 lemons, 1 split, 1 cut free
1 20 1/2 inch toasted white
Date: 09/26/96

Directions

2 TB olive oil

: -gutted, head on,

: Flour for dredging

3 TB cubed

: skin and pi -- supremes r 1 ts capers, -- rinsed

1 ts chopped parsley

: bread

: Salt and pepper

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

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