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Catholic Recipe: River Trout with Lemons


  • 2 tomatoes, peeled
  • 1/2 cup butter, divided
  • flour
  • 2 trout
  • juice 1/2 lemon
  • 1/4 cup dry white wine
  • 1 teaspoon mixed herbs
  • 1 lemon, quartered
  • Details

  • Serves: 2
  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: France

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 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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