Pan Fried Minted Brook Trout
|Trout||3 Pound (Six 1/2 Pound Each Pieces)|
|Flour||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground pepper||3⁄4 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Finely chopped chives||3 Tablespoon|
|Finely chopped fresh mint||1 Teaspoon|
Wash and wipe the trout, making sure that the cavities are well cleaned.
Combine the flour, salt, and pepper in a bag.
Gently shake each trout in the seasoned flour.
Lay on a piece of waxed paper.
To clarify butter, melt the 1/2 cup butter over low heat.
Skim off the clear fat and leave the creamy mass in the pan.
Frying with only clear fat of the butter means that the butter will not burn.
If, however, you like a nutty flavour, use 6 tbsp unclarified butter and be careful not to heat the pan too hot.
Pour the clarified butter into a frying pan (or pans) large enough to accommodate the trout easily.
Fry gently about 5 minutes on each side or until the eyes cloud over, the flesh firms up, and the skin is nicely browned.
Remove from the pan.
Place on a preheated serving platter.
Pour the cream into the pan.
Stir to scrape up all the particles from the pan.
Heat through, add the chives and mint, and pour some over each fish.
Decorate the platter with sprigs of fresh mint.