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Clean and
wash the trout.
Cut off the fins but leave the heads and tails attached.
Dip each fish
in seasoned flour.
Melt the first
measure of clarified butter.
Sauté each
trout until it is firm and nicely browned.
Place on a
hot platter.
Add the second
measure of clarified butter to the pan drippings after all the
fish
have been cooked.
Allow the
butter to brown.
Cover the
fish with the chopped parsley.
Pour the browned
butter over the fish.
Garnish with
lemon wedges.
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