Rainbow trout sauteed with a simple butter sauce and preserved capers.
Course: Main Course
Keyword: Meunierre, Trout, Wild Capers
1whole rainbow troutfileted and pin-boned
Fresh lemon juiceto taste
1teaspoonchopped fresh parsley
2tablespoonsmixed capers made from plant budslike dandelions, nasturtiums, chives, spruce, etc
2tablespoonsclarified unsalted butter or ghee
All purpose flouras needed for dredging the fish
Heat a large saute pan with the clarified butter.
Season the trout filets with salt and pepper, then dredge in the all purpose flour. Add the trout skin side down to the pan and cook until lightly browned and crisp.
Flip the trout filets quickly to cook the flesh side, then remove and keep warm on a pre-heated dinner plate. Add the capers to the pan, then de-glaze the pan with the stock.
Season the sauce to taste with lemon juice, then whisk in the cold, unsalted butter to form a creamy sauce, keeping the pan on medium-high and whisking constantly. Double check the seasoning for salt to taste, then spoon over the fish and serve immediately.