BROOK TROUT MEUNIÈRE
4 servings
Please read About Searing, Sautéing, and Pan-Frying Fish. Have ready:
- 4 brook trout, about 8 ounces each
Cut off the fins; leave the heads and tails on. Thoroughly whisk together on a plate:
- 1 cup flour
- 1 teaspoon salt
- ½ teaspoon black pepper
Dredge the trout in the seasoned flour. Heat in a large skillet over medium-high heat:
- ¼ cup Clarified Butter
When the butter is hot, add the trout and cook, turning once, until firm and nicely browned, about 3 minutes per side. Transfer to a hot platter. Add to the drippings in the skillet:
- 3 tablespoons butter
Let it brown. Sprinkle the fish with:
- Chopped parsley
Pour the browned butter over the fish. Garnish with:
- Lemon wedges