© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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8 tablespoons butter
2 teaspoons red wine vinegar
2 teaspoons fresh lemon juice
½ pound lump crabmeat, picked over
1 tablespoon finely chopped fresh parsley
4 trout fillets, 6 ounce size
1 cup flour
1 pinch paprika
salt and freshly ground white pepper
4 tablespoons butter
Melt butter in a medium saucepan over medium-low heat. Continue cooking butter, whisking occasionally, until it turns golden brown. Combine vinegar and lemon juice in a small bowl. Gradually whisk vinegar mixture into butter. Remove sauce from heat, strain through a fine sieve, and return to saucepan. Add crabmeat and parsley, mix gently, and keep warm over low heat.
Rinse trout, then pat dry. Place flour on a plate. Add paprika and a pinch each of salt and pepper. Mix well. Dredge trout in seasoned flour, then shake off excess.
Melt butter in a large skillet over medium-high heat. Working in batches if necessary, fry trout until golden, 1 to 2 minutes per side.
Transfer trout to a large platter, sprinkle with salt, and top with sauce. Serve garnished with lemon wedges and additional parsley if desired.