Title: Rainbow Trout With Lemon Capers, And Brown Butter
Categories: Fish
Yield: 4 Servings

2	tb	Olive oil
2		(12 oz.) rainbow trout
		Gutted, head on, pin
		Bones removed
		Flour for dredging
3	tb	Butter, cut in small cubes
2		Lemons, 1 split, 1 cut free
		Skin and pith
		Supremes removed
1	ts	Capers, rinsed
1	ts	Chopped parsley
20		1/2 in. cubes of toasted
		White bread
		Salt and pepper

Heat oil in a large skillet . Season and dredge the trout in the flour, shaking off the excess. Place the trout, flesh side down in the pan, cook for 2 minutes, flip and cook for 2 more minutes. Remove and place on a plate and keep warm. To the same skillet, add the butter. It will begin to brown and foam. Squeeze in the juice from the split lemon, gently shake the pan to incorporate the juices. Remove from the heat, add capers, parsley, and bread cubes. Season with salt and pepper, and pour atop the trout and serve.

Yield: 2 servings

SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE2236 From: Dave Drum Date: 27 Mar 98

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