Wednesday, May 5, 2010

Truite sautée à la poêle

There is nothing more simple or more delicious than fresh trout fried in butter! I got this fish from a friend and colleague, Bill, who went fishing in Cape Cod last weekend and didn't hesitate to cook it up as soon as I had it in my hands. This was easy to do since Bill had already gutted the fish and removed the scales and the head!

For two medium-sized trout, mix about half a cup of corn meal with some fresh ground pepper, fresh ground sea salt and ground rosemary in a shallow bowl. Rinse and pat dry the fish, then roll it in the cornmeal mix. In a non-stick pan, melt a generous amount of butter (3 to 4 good tablespoons) over medium heat until melted but not browned. Place the fish in the butter and cook, turning only once, for about 4-5 minutes on each side. Sprinkle with more salt, pepper and rosemary if you wish.

Serve with sides of fresh veggies and quinoa, or other grain of your liking. Enjoy!

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