4 trout, cleaned
salt
pepper
flour for coating
1/3 cup 65 g (2 1/2 oz) butter
1 teaspoon oil
salt
pepper
flour for coating
1/3 cup 65 g (2 1/2 oz) butter
1 teaspoon oil
for the beurre noisette
3/4 stick (6 Tbsp) 75 g butter
method
1. Rub the trout with salt and pepper, then coat lightly with flour.
2. Melt 65 g (2 1/2 oz) of butter with the oil in a frying pan.
3. Slip in the trout and cook gently until brown on both sides and cooked through.
4. To make the beurre noisette, melt the butter and heat until light brown.
5. Pour over the trout and serve hot.
2. Melt 65 g (2 1/2 oz) of butter with the oil in a frying pan.
3. Slip in the trout and cook gently until brown on both sides and cooked through.
4. To make the beurre noisette, melt the butter and heat until light brown.
5. Pour over the trout and serve hot.
serving amount
serves 4
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