Brook Trout Meuniere Recipe

• 4 x 8-inch brook trout Seasoned flour
• 1/4 c. Clarified butter
• 3 Tbsp. Clarified butter Parsley, minced Lemon wedges

1. Clean and wash the trout.
2. Cut off the fins but leave the heads and tails attached.
3. Dip each fish in seasoned flour.
4. Heat the first measure of clarified butter.
5. Saute/fry each trout till it is hard and nicely browned.
6. Place on a warm platter.
7. Add in the second measure of clarified butter to the pan drippings after all the fish have been cooked.
8. Allow the butter to brown.
9. Cover the fish with the minced parsley.
10. Pour the browned butter over the fish.
11. Garnish with lemon wedges.
12. /FISH

trout, butter, parsley

Taken from cookeatshare.com/recipes/brook-trout-meuniere-93515 (may not work)