Title: Sauteed Brook Trout
Categories: Entree Shellfish
Yield: 4 Servings

1/4	c	Flour Salt and pepper to taste
4		Whole trout, cleaned
6	tb	Butter
3	tb	Oil
1/4	c	Coarsley chopped walnuts
1/2		Lemon, juice of
2	tb	Finely chopped parsley

Combine flour, salt and pepper on piece of waxed paper; dredge fish in mixture. Heat 3 tb butter and oil in large heavy skillet until foam subsides. Add trout; cook 4 minutes over medium high heat until trout is well browned. Turn and cook other side until other side is well browned and fish flakes when tested with a fork. carefully Pout off any fat remaining in the pan; wipe out with paper towel. Add remaining butter to pan; cook over low heat until melted. Add walnuts; saute 3 minutes. Stir in lemon juice and parsley. Serve poured over fish.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection From: Z PEGASUS #2 @1219000

From: Z Pegasus #2 @1219000 1 Date: 08-12-94 The Gwe Bbs [asv/Cin] (37) Home Cooki

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