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1
Rinse trout inside and out with cold running water; pat dry with paper towels.
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2
Soak trout in milk 10 minutes.
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3
On waxed paper, combine flour and salt.
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4
Remove trout from milk and coat evenly with flour mixture, shaking off excess.
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5
In 12-inch skillet, heat 2 tablespoons oil over medium heat until very hot.
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6
Add 2 trout and cook until just opaque throughout when knife is inserted at backbone, 4 to 5 minutes per side.
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7
Transfer to platter and keep warm.
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8
Repeat with remaining 2 tablespoons oil and remaining fish.
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9
Pour off any fat remaining in skillet and wipe skillet clean with paper towels.
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10
Return skillet to heat; add lemon juice and cook 15 seconds.
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11
Add butter; cook until foamy, about 2 minutes.
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12
Stir in parsley and pour butter sauce over fish.
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13
Trout with Brown Butter and Sage: Prepare as directed through Step 2.
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14
In Step 3, substitute 2 tablespoons chopped fresh sage for parsley and cook until butter is lightly browned, about 3 minutes.
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15
Add 1 teaspoon fresh lemon juice.
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16
Pour sauce over fish.
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17
For Trout Amandine: Prepare as directed through Step 2.
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18
In Step 3, omit parsley.
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19
Add 1/4 cup sliced almonds to skillet with butter and cook until almonds are golden, 2 to 3 minutes.
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20
Add 1 teaspoon fresh lemon juice.
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21
Pour sauce over fish.
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22
Trout Grenobloise: Prepare as directed through Step 2.
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23
In Step 3, omit lemon juice.
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24
From 1 lemon, remove peel and white pith.
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25
Cut lemon into 14-inch-thick slices; discard seeds.
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26
Cut slices into 1/2-inch pieces.
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27
After cooking butter until foamy, add lemon, 4 teaspoons capers, and 1 tablespoon chopped fresh parsley.
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28
Spoon sauce over fish.
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29
Trout with Cornmeal and Bacon : Prepare as directed through Step 2, substituting 1/3 cup cornmeal for flour in Step 1 and bacon drippings from 4 strips bacon for oil in Step 2.
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30
Omit Step 3.
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31
Garnish fish with crumbled cooked bacon.
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32
Nutritional information is based on one serving of Trout Meuniere.
