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4 rainbow trout cleaned, left whole
1/4 cup flour
1/4 teaspoon salt
1 pinch pepper
2 tablespoons butter
2 tablespoons butter
4 tablespoons pecans, chopped
juice of 1/2 lemon
salt
black pepper
1 tablespoon chopped parsley
1 teaspoon fresh thyme or chives, chopped
Measure the thickness of each trout. Season the flour with 1/4
teaspoon salt and pinch of pepper. Roll each whole fish in the
seasoned flour. Heat a frying pan or skillet; when hot, add the
butter. When the butter foams, add the fish and brown on both sides,
turning once. Allow about 10 minutes per inch of the total thickness,
half the time on each side. Do not worry if the butter browns. Do
not add all the fish at one time because that reduces the heat in
the pan and the fish will not cook as fast. If necessary, cook each
fish individually. Place the cooked trout on a hot platter.
Wipe the skillet or frying pan with paper towels, add the butter
and pecans and cook slowly until the butter is nutbrown. Add the
lemon juice, seasonings, parsley and other herbs to the pan at
once, heating quickly, then pour the foaming butter sauce over the
trout.
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