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6 (3/4 lb.) fillets brook
trout or speckled trout
(can use frozen trout
fillets or other fresh or
frozen fillets)
1 to 2 tsp. salt
1/4 tsp. pepper
6 Tbsp. butter
2 Tbsp. minced fresh or dried
juice of 1 lemon

Wipe fillets and roll lightly in flour seasoned with 1
teaspoon salt and the pepper. Saute in hot butter. After 5
minutes, when brown, turn and saute on other side for about 3
minutes more. Put trout in a warm serving dish. Sprinkle with
parsley. Add sprinkling of salt and pepper. Put lemon juice
into the brown butter in the pan; when it is foamy, pour over
the fish.

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