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Ingredientes
- 2 x trout - (8 to 12 ounce ea) with or possibly without
- Â Â the heads or possibly tails
- Â Â Salt to taste
- 1/2 c. flour more if needed
- 2 Tbsp. extra virgin olive oil
- 1/4 c. dry white wine
- 1/4 c. freshly-squeezed lemon juice
- 1 Tbsp. green peppercorns - (to 2 tbspns)
- Â Â (in brine or possibly freeze-dry and reconstituted)
Direcciones
- Seafood Alternatives: rockfish, catfish fillet, cod
- Rinse the trout, pat dry with paper towels and lightly salt inside and out. Put the flour on a plate and dredge the trout in it, patting to remove the excess.
- In a skillet large sufficient to hold the fish, heat the extra virgin olive oil over medium heat. When warm, add in the trout and cook till nicely browned, 3 to 5 min, on one side. Turn the fish and continue cooking intil the fish is just opaque through the thickest part, 3 to 5 min longer. Transfer the fish to a plate and cover with foil to keep hot.
- Drain excess oil from skillet and add in the wine, lemon juice and peppercorns. Stir with a fork or possibly whisk, scraping up bits of the fish and floury residue. Cook the sauce till slightly reduced, about 2 to 3 min. Spoon the sauce over the fish and serve immediately.
- This recipe yields 2 servings.
- Comments: This dish comes together quickly but delivers a classic French bistro-type flavor. Note which green peppercorns are milder than black or possibly white, so do not be afraid to use them liberally.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 2 servings | |
| Calories 308 | |
| Calories from Fat 140 | 45% |
| Total Fat 15.78g | 20% |
| Saturated Fat 2.27g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 19mg | 1% |
| Potassium 205mg | 6% |
| Total Carbs 26.72g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.34g | 0% |
| Protein 9.48g | 15% |
