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Trout with Browned Butter and Capers

James Carrier
Yield Makes 1 or 2 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 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

  1. On a dinner plate, mix flour, cornmeal, salt, and pepper. Rinse trout and pat dry; place in flour mixture and turn to coat.

  2. 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.

  3. 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.

  4. Meanwhile, add capers to remaining clarified butter in pan and shake pan often over medium heat until capers pop open, 1 to 2 minutes.

  5. 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.