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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brook Trout Meuniere

Date Added: December 08, 2009


4 Unit Trout
1 Unit Seasoned Flour
1/4 Cup Clarified Butter melted and ooled to lukewarm
3 Tablespoons Clarified Butter melted and ooled to lukewarm
1 Unit Parsley chopped
1 Unit Lemon peeled
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1. Clean and wash the trout.

2. Cut off the fins but leave the heads and tails attached.

3. Dip each fish in seasoned flour. Melt the first measure of clarified butter.

4. Saute each trout until it is firm and nicely browned.

5. Place on a hot platter. Add the second measure of clarified butter to the pan drippings after all the fish have been cooked.

6. Allow the butter to brown. Cover the fish with the chopped parsley.

7. Pour the browned butter over the fish. Garnish with lemon wedges.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Fish, Butter, Gluten, Citric Acid allergies.
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