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Brook Trout a la Parker

  • 3 brook trout (1 pound)
  • 6 tablespoons butter
  • 1/3 cup flour
  • Pinch Salt
  • Pinch nutmeg
  • Few leaves sage
Split trout on stomach side, remove bones, wash and dry with towel. Sprinkle with salt, roll in the flour. Brown 3 tablespoons butter in frying pan, cook trout in it stomach side down for 5 minutes on a moderate fire. Turn and cook on the other side. Place on platter. Dress with remaining 3 tablespoons butter mixed with the sage and nutmeg. Garnish with lemons cut in quarters. Serves 3.
Submitted by Cassyjean - Torrington, CT May 24, 2009 15 min 30 min 45 min

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