*  Exported from  MasterCook  *
 
             RAINBOW TROUT WITH LEMON CAPERS, AND BROWN BUTTER
 
 Recipe By     : ESSENCE OF EMERIL SHOW
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Imports                      Meat - Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   olive oil
    2      12 ounce      rainbow trout - boned, -- gutted, head on,
                         Flour for dredging
    3      tablespoons   cubed
       2 		   lemons, 1 split, 1 cut free of skin and pi --
   supremes r
    1      teaspoon      capers, -- rinsed
    1      teaspoon      chopped parsley
    1      20  1/2 inch  toasted white bread
                         Salt and pepper
 
 Heat oil in a large skillet . Season and dredge the trout in the flour, shaking
off the excess. Place the
 trout, flesh side down in the pan, cook for 2 minutes, flip and cook for 2 more
minutes. Remove and
 place on a plate and keep warm. To the same skillet, add the butter. It will
begin to brown and
 foam. Squeeze in the juice from the split lemon, gently shake the pan to
incorporate the juices.
 Remove from the heat, add capers, parsley, and bread cubes. Season with salt
and pepper, and
 pour atop the trout and serve. 
 
 Yield: 2 serving
 
 
 
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