Pan Fried Lassen Trout with Brown Butter Wine and Capers Sauce

My wife can crank this out pretty quick.  I am pretty sure its good for other fish too.

Pan Fried Lassen Trout with Brown Butter Wine and Capers Sauce

Sliced Trout (skin-on)
Cornstarch
A good white wine such as Chardonnay
Capers
Butter
Olive Oil
Lemon Wedges
Lawry's Seasoned Salt
Garlic Powder

1.  Heat pan, put half Olive Oil and half Butter
2.  Season Trout with Lawry's Salt and Garlic Powder.
3.  Coat in Cornstarch
4.  Pan-fry, when almost done, add capers and wine.
5.  Squeeze some lemon over before plating.
6.  Plate.
7.  With leftover oil and butter, make a roux (water with a spoonful of cornstarch) and add wine.
8.  Thicken and pour over the fish.
9.  Enjoy!

I'll have to try that sometime.  We've been pretty tame with our trout cooking around the house.

Yes please. 
Looks delicious!

looks great!  Anything with capers is so good!!

I rarely fry trout, but after reading the recipe and seeing the pictures I might have to give this a shot.  Thanks Mel!

That looks and sounds amazing.  Love those lassen orange fish.  I always have smoked them but may give this a try. 

I bet that would be a good way to treat porkchops, too.

Thanks Mel. Cooked up the tail section of the Natomas Monster and it was pretty good. Karen liked it too. Didn't have any wine so used sherry and it kind of exploded when I added it to the pan. 

Scott

Great recipe, it's a keeper !!!

Table for two please!

Awesome...now I'm hungry!!! Does look simple and tasty...thx

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  .Great job!

THAT is my favorite way to do pan fried trout!     I use flour though.... I'll have to try cornstarch! 

Yumm looks deeelish 

can any report be any better than x2 FishOnADish

I tried this out on two gifted del Valle mutants. Pretty good, but I brokenthr roux badly. Also I did em whole not in pieces. Thankfully the skeleton gets extracted pretty easily. Will try again bc I love saucy recipes.