Sauteed rainbow trout by chef mike reeh

1 servings

Ingredients

Quantity Ingredient
1 Whole trout; (8-10 oz)
1 tablespoon Butter
Chef salt to season
Flour
2 tablespoons Almonds
½ Lemon juice only
1 ounce Sweet white wine
1 tablespoon Fresh chopped parsley
2 tablespoons Whipped or stick butter

Directions

Melt butter in skillet. Dredge trout in flour. Saute trout for 2 to 3 mnutes and flip. Remove to a warm place. Saute almonds until light brown; add white wine, lemon juice, parsley and butter. Shake the pan until butter is melted and serve over fish.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes