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Pan Fried Minted Brook Trout

Canadian.Recipes's picture
  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

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: 
Side Dish
Holiday, Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 597 Calories from Fat 367

% Daily Value*

Total Fat 41 g63.7%

Saturated Fat 19.2 g95.8%

Trans Fat 0 g

Cholesterol 213 mg71%

Sodium 617 mg25.7%

Total Carbohydrates 6 g2%

Dietary Fiber 0.69 g2.8%

Sugars 0.2 g

Protein 49 g97.3%

Vitamin A 28.1% Vitamin C 8.9%

Calcium 13.4% Iron 22.6%

*Based on a 2000 Calorie diet

Pan Fried Minted Brook Trout Recipe