
Makes 5 servings
Blot the trout dry with paper towels.…
Makes 5 servings
Blot the trout dry with paper towels. Season with the salt and pepper and dredge in the flour.
Heat the oil in a large sauté pan over medium heat. Working in batches, as necessary, sauté the trout until lightly browned on each side and cooked through, 3 to 4 minutes per side. Transfer the trout to a warmed dish and cover with aluminum foil to keep warm while preparing the sauce.
Pour any excess oil from the pan. Add the butter, and cook over medium-high heat until lightly browned with a nutty aroma, 2 to 3 minutes.
Add the lemon juice and swirl it around the pan to deglaze it. Stir in the parsley and pour or spoon the sauce over the trout. Serve immediately.
Copyright © 2023 The Culinary Institute of America