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Serves 6.

Ingredients

6 large trout fillets

1 ½ x cups flour

1 ½ teaspoons salt

½ teaspoon pepper

6 tablespoons butter

2 tablespoons minced parsley

1 tablespoon lemon juice

Method

Rinse trout fillets and pat dry.

Mix salt and pepper with the flour and roll fillets in the flour mixture.

Melt the butter in a large frying pan and saute the fillets for five minutes.

Turn the fish and saute the other side for about four minutes.

Put the trout on a warm serving dish and sprinkle with a little more salt and pepper.

Add the lemon juice and the parsley to the butter remaining in the pan and heat until foamy. Pour over the trout and serve.

 

Menu from Commemoration Dinner 1973
Menu from Commemoration Dinner 1973