You are here

Pan Fried Minted Brook Trout

Canadian.Recipes's picture
Ingredients
  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
  Mint sprig 2
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Fried
Interest: 
Holiday, Gourmet
Ingredient: 
Fish
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
6

Rate It

Your rating: None
4.232145
Average: 4.2 (14 votes)