Title: Sauteed Open Faced Trout
Categories: Insert Fish
Yield: 1 Servings

4		Brook (8-ounce) trout --
		Gutted, boned,
2	ts	Butter
2	ts	Olive oil
		For the sauce:
2	tb	Butter
1		Shallot -- peeled and
		Minced
1		Clove garlic -- peeled and
		Minced
1/2		Fresh lemon -- peeled,
		Segmented,
1/4	c	White wine
1	tb	Chopped chervil
2	ts	Chopped chives
2	ts	Chopped thyme
		Seasoned with salt
		And pepper
		Flesh minced

For the fish: In a large skillet at very high heat, melt butter and oil together.

When the butter starts to brown, add the fish flesh side down, open face. Cook for 1 1/2 minutes on each side and then remove to a plate. Keep warm.

For the sauce: In a medium saucepan at high heat melt butter until brown, add shallots and garlic cook for 30 seconds, then add lemon and wine.

Finally add herbs and season with salt and pepper.

Pour sauce equally over the trout and serve.

Recipe By : Cooking Live Show #8895

From: "Angele And Jon Freeman" Date: 31 May 97 Mastercook Recipes (Mailing List) Ä

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