Prep time: 10 minutes
Total time: 36 minutes
Serves 3-4
Ingredients:
¼ cup all-purpose flour
¼ teaspoon cayenne (optional)
½ teaspoon salt
½ teaspoon black pepper
1 shallot – minced
8 tablespoons butter
2 trout fillet (roughly 6 ounces each)
2 tablespoons flat leaf parsley
3 tablespoons lemon juice
Instructions:
In a mixing bowl combine the flour, cayenne, salt and pepper and mix well. Set aside for dredging the fish later.
In a medium sauce pot, heat 2 tablespoons of butter and gently sweat the shallots over medium heat until translucent. Then add the remaining butter and bring to a boil over medium high heat. Stir continuously for 3-5 minutes until the butter has turned golden brown and has a nutty aroma. Remove from the heat and reserve for plating. Be careful not to burn the butter.
In a sauté pan add 1 teaspoon of olive oil and heat pan over medium heat. While the pan is getting hot, dredge the fish fillets in the flour mixture then shake any excess flour off the fish. Place the fish skin side down in the hot pan and cook for 2-3 minutes until the skin turns brown and crispy. Flip the fish carefully using a fish spatula and repeat the process for the flesh side of the fish until the fish is cooked through (another two to three minutes).
Place the fish on the plate, add the lemon juice and the parsley to the browned butter then spoon over the fish fillets.