Catholic Recipe: River Trout with Lemons
Also Called: Truites de Rivière à la Meunière
Quarter tomatoes. Sauté 5 minutes in 2 tablespoons hot butter in saucepan; keep warm.
Lightly flour, season trout. Heat 1/4 cup butter to froth in skillet. Fry trout until golden brown on each side, turning only once. Arrange on serving dish with tomatoes. Reserve in warm place.
Strain fat from frying pan. Reheat; add remaining butter. Add lemon juice, wine, herbs. Bring to boil; boil 1 minute. Pour over trout. Garnish with lemon wedges. Serve immediately.
Yield, 2 servingsRecipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965