Trout Grenobloise

1. 1

   Place flour in a shallow dish.

2. 2

   Add 1 teaspoon salt and 1/2 teaspoon black pepper; stir with a fork to combine.

3. 3

   Season butterflied trout lightly with more salt and pepper.

4. 4

   Pat both sides of the trout in flour, shaking gently to remove excess flour.

5. 5

   Heat butter or oil in a large skillet over medium-high heat.

6. 6

   Add trout to skillet, skin-side up.

7. 7

   Cook until pale golden, about 3 minutes.

8. 8

   Turn and continue cooking, 3 to 4 minutes more.

9. 9

   Remove trout to a warmed serving platter.

10. 10

    Remove skillet from heat.

11. 11

    Add butter, lemon juice, and capers.

12. 12

    Brown the butter, stirring with a wooden spoon to release the brown bits in the bottom of the skillet, 1 to 2 minutes.

13. 13

    Pour sauce over trout and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.