| Cuisine: American | Type: Main Course | Serves: 1-2 |
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Source:
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Alton Brown |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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1 tbs. dried thyme 1 cup flour Kosher salt Freshly ground black pepper 1 whole butterflied trout (about 8 oz.) 2 tbs. butter 2 tsp. whole-grain mustard 1/4 cup heavy cream or milk |
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Instructions:
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1. Grind thyme to a powder and mix it into the flour. Add salt and pepper to flour and dredge the fish in it. 2. Heat a large sauté pan over medium-high heat and add the butter. When butter foams, lay in the fish, flesh side down. Cook until lightly browned, about 3 minutes, then flip and cook the other side for 3 minutes. 3. Remove fish to a platter. Stir the mustard and cream into the pan and bring to a simmer to thicken, pour over the fish and serve. |
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Related recipes:
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None |
2003-06-30