Trout with Browned Butter and Capers

Trout with Browned Butter and Capers
Photo by James Carrier


  • ¼ cup butter
  • ¼ cup yellow cornmeal
  • ¼ cup all-purpose flour
  • 1 cleaned, boned whole trout (8 to 10 oz.), head and tail removed
  • 1 tablespoon drained capers
  • lemon wedges and parsley sprigs
  • ¼ teaspoon pepper
  • + 1 more ingredients
    • ½ teaspoon salt

1. On a dinner plate, mix flour, cornmeal, salt, and pepper. Rinse trout and pat dry; place in flour mixture and turn to coat. 2. In a 1-quart pan over medium heat, bring butter to a simmer; remove from heat. With a spoon, skim off and discard foam, leaving clarified butter behind. 3. Pour 1 tabl...

View full recipe at My Recipes


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