Trout Meuniere
Ingredients
- 4 brook trout prepared for cooking
- 34 c flour seasoned with salt pepper and pinch of thyme
- 6 Tbsp cooking oil
- 12 c butter
- 3 Tbsp lemon juice
- 1 Tbsp chopped chives
- 12 c chopped mushrooms
- 8 lemon slices dipped in paprika
- 4 Tbsp chopped parsley
Directions
- Roll trout in seasoned flour
- Heat oil in frypan and add trout which should be gently cooked and browned on both sides When thoroughly cooked transfer trout to heated serving platter and keep hot