Trout Mancy with Lemon Butter Sauce

• 2 each trout fillets
• 1 x salt and black pepper
• 1 x flour, all-purpose
• 1 x butter
• 1 pound crawfish tails
• 2 tablespoons capers
• 1 pound butter
• 1 each lemon juice only
• 1 x beef stock prefer veal stock if possible

1. Season trout with salt and pepper and dredge in flour.
2. Saute 4 minutes per side in a little butter.
3. Remove and put on warm platter.
4. In drippings put crawfish and capers.
5. Saute until hot.
6. Pour over fish.
7. In pan and a little flour, beef stock, and lemon juice.
8. Whisk, blending well.
9. Remove from heat and add butter.
10. Allow to melt, while whisking.
11. Pour sauce through strainer and serve over fish.

trout, salt, flour, butter, crawfish tails, capers, butter, lemon juice only, beef

Taken from recipeland.com/recipe/v/trout-mancy-lemon-butter-sauce-36300 (may not work)