Brook Trout
with Caper and Lemon

Fresh trout is sweet tasting and cooks in just a few minutes. Their scales are tiny and don’t have to be removed but the line of pin bones along the filet can be taken out with a pair of needle nose pliers. This recipe is based on the French classic “Grenobloise” and simply enhances the clean taste of freshwater fish.

• Season trout filet with salt and pepper and dredge in flour.
• Knock off excess flour.
• Melt butter in heavy skillet until it foams.
• Add trout to the skillet, flesh side down and cook over medium heat 4 minutes.
• Turn and cook 1 minute longer then add capers and lemon.

Place fish on plates and pour hot pan sauce over the top. This goes great with boiled new potatoes and buttered green or yellow beans.

Brook Trout
with Caper and Lemon