Trout in Lemon Caper Butter

I did this recipe from the food network except for I used trout fillets and it was quite good. BTW, a "supremed" lemon is one where the skin and rind are removed. Served it with a wild rice pilaf, tossed green salad and pino grigio. Muy bueno.

Butterflied Trout in Lemon Caper Butter Recipe courtesy Wolfgang Puck, 2003

4 butterflied whole trout
Salt and freshly ground black pepper
Flour, for dredging
Olive oil, for sauteeing
2 tablespoons butter, plus 1 tablespoon
2 lemons, supremed and cut into 1/2-inch pieces
1 tablespoon capers
Toasted Croutons, recipe follows
1/4 cup dry white wine
1 teaspoon lemon juice
1/4 cup chopped parsley leaves

Lay out the trout so the skin side is down. Open the flesh like a book. With a sharp knife, carefully cut out the backbone, making sure to keep the fillets attached at the head and the tail. Season both sides of the trout with salt and pepper.
Lightly dredge both sides of the trout with flour, shaking off any excess. Heat a large saute pan over high heat. When the pan is hot, add enough olive oil to lightly coat the bottom of the pan. Heat the oil until it shimmers when swirled. Carefully add the trout, flesh-side down, starting at the tail and laying away from you towards the head. You may need to cook the trout in batches. Cook until golden brown on both sides, about 2 to 3 minutes per side. Remove to a platter and keep warm.

Once the trout is all cooked, return the pan to medium-high heat and remove all but 1 tablespoon of the oil. Add 2 tablespoons of the butter and cook just until it begins to brown and smell nutty, about 3 minutes. Add the capers, lemons, croutons, white wine, and lemon juice and cook, stirring, for 2 minutes. Add the remaining tablespoon of butter and remove from the heat. Stir in the parsley and pour over the trout.

Toasted Croutons:
3 tablespoons olive oil
4 (1/2-inch thick) slices white bread, crusts removed and cut into 1/4-inch cubes
Salt and freshly ground black pepper

Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the bread cubes and cook, stirring, until toasted and golden brown, about 10 minutes. Season with salt and pepper. Remove from the heat and cool.

That does sound good will have to give that a try

Pat R

Scott,

THAT looks great!  I think I'll take my next trout home and try your recipe.

Chuck

Sounds good Scott but I am having a hard time picturing just how you filleted the fish.  Possible pictures next time for the visual learner.

Michael

Michael I found this on the internet.

Pat R

Thanks Pat, that helped!  Maybe next time I hook up with you guys I could actually watch you do it too.

Michael