8 trout fillets
salt and pepper, to taste
flour, as needed for dredging
4 ounces whole butter
1 1/2 pounds lump crabmeat, picked clean
1/2 cup capers
12 fluid ounces Brennan's Lemon Butter Sauce
4 tablespoons fresh parsley, chopped
Servings: 8
1. Season the trout on both sides with salt and pepper, then dredge in flour.
2. Melt the butter in a large sauté pan. Cook the trout over medium heat until flaky, approximately 4 minutes per side. Remove the trout from the pan and hold in a warm oven for service.
3. Heat the crab meat and the capers briefly in the same sauté pan.
4. For service, place each trout fillet on a warm plate and top with the crab meat and capers. Spoon sauce over the fish, garnish with parsley and serve.
salt and pepper, to taste
flour, as needed for dredging
4 ounces whole butter
1 1/2 pounds lump crabmeat, picked clean
1/2 cup capers
12 fluid ounces Brennan's Lemon Butter Sauce
4 tablespoons fresh parsley, chopped
Servings: 8
1. Season the trout on both sides with salt and pepper, then dredge in flour.
2. Melt the butter in a large sauté pan. Cook the trout over medium heat until flaky, approximately 4 minutes per side. Remove the trout from the pan and hold in a warm oven for service.
3. Heat the crab meat and the capers briefly in the same sauté pan.
4. For service, place each trout fillet on a warm plate and top with the crab meat and capers. Spoon sauce over the fish, garnish with parsley and serve.
Last edited:
