1 trout, whole, pan-dressed
salt and pepper, to taste
flour, as needed
1 ounce clarified butter
1 tablespoon whole butter
2 garlic cloves, sliced thin
1 ounce lemon juice
1/2 teaspoon fresh parsley, chopped
Servings: 1
1. Season the trout with salt and pepper; dredge in flour.
2. Pan-fry the trout in the clarified butter until lightly browned and cooked through. Remove and reserve.
3. Degrease the pan, add the whole butter and cook until it begins to brown.
4. Add the sliced garlic and sauté a few seconds, until the garlic begins to brown.
5. Add the lemon juice and parsley and swirl to combine with the butter.
6. Top the fish with the sauce and serve.
salt and pepper, to taste
flour, as needed
1 ounce clarified butter
1 tablespoon whole butter
2 garlic cloves, sliced thin
1 ounce lemon juice
1/2 teaspoon fresh parsley, chopped
Servings: 1
1. Season the trout with salt and pepper; dredge in flour.
2. Pan-fry the trout in the clarified butter until lightly browned and cooked through. Remove and reserve.
3. Degrease the pan, add the whole butter and cook until it begins to brown.
4. Add the sliced garlic and sauté a few seconds, until the garlic begins to brown.
5. Add the lemon juice and parsley and swirl to combine with the butter.
6. Top the fish with the sauce and serve.
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