1 cleaned, boned whole trout (8 to 10 oz.), head and tail removed
1/4 cup butter
1 tablespoon drained capers
lemon wedges and parsley sprigs
How to Make It
On a dinner plate, mix flour, cornmeal, salt, and pepper. Rinse trout and pat dry; place in flour mixture and turn to coat.
In a 1-quart pan over medium heat, bring butter to a simmer; remove from heat. With a spoon, skim off and discard foam, leaving clarified butter behind.
Pour 1 tablespoon of clarified butter into a 10- to 12-inch nonstick frying pan over high heat; place trout, skin side down, in pan and cook until browned on the bottom, 2 to 3 minutes. Turn with a wide spatula, reduce heat to medium, and cook until fish is barely opaque but still moist- looking in center of thickest part (cut to test), 2 to 4 minutes longer.
Meanwhile, add capers to remaining clarified butter in pan and shake pan often over medium heat until capers pop open, 1 to 2 minutes.
Transfer trout, skin down, to a plate. Spoon caper butter over fish and garnish with lemon wedges and parsley sprigs. Add salt and pepper to taste.
Fast, easy, yummy. Great for quick week night. But there is no browned butter, only clarified butter. I adapted the clarification step by melting butter in the microwave and then carefully pouring it through a cheese clothe lined sieve to make sure I didn't get any milk solids. Fried capers, so yummy. A hit with my 16 year-old son. Served with Yukon Gold potatoes, diced and cooked in duck fat in a 425 degree oven and steamed green beans. Altogether a great meal.
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