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1
Season trout fillets lightly with salt and pepper on both meat and skin sides.
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2
Lightly dust fillets with flour and shake off excess.
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3
In a non-stick skillet large enough to hold all 4 fish, heat the oil and butter over high heat until almost smoking.
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4
(You may need to work in batches or use 2 skillets if you don't have one that is large enough).
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5
Carefully place the trout, meat side down, in the skillet and saute for about 2 minutes or until golden brown.
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6
Carefully turn the fish over with tongs and finish cooking on the skin side, about 2 more minutes.
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7
With tongs, remove the trout from the skillet and serve immediately with the rice and vinaigrette.
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8
Combine all ingredients in a large saucepan.
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9
Add enough salt and pepper to make the water taste slightly salty.
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10
Cover and bring to a boil.
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11
When the water level drops below the rice, reduce heat to maintain a simmer.
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12
Simmer for about 8 minutes and turn off the heat.
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13
Leave covered and let stand for about 5 minutes.
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14
Fluff rice with a fork and serve hot with the trout.
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15
Add vinegar, citrus juice, shallots, and mustard to a blender.
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16
Blend for 30 seconds.
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17
Slowly add oil while machine is running until emulsified; the vinaigrette should be thick.
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18
Season with salt and pepper, to taste.
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19
Add more citrus juice, to taste, if desired.
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20
Drizzle over trout.
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21
Toss with steamed fresh seasonal vegetables, if desired.
