- 3 [1-pound / 454-g each] trouts
- 1/3 cup [46.5 g] flour
- 5 1/2 tablespoons [82.5 g] butter
- 2 fresh sage leaves, crushed
- Hint of nutmeg
- Salt and white pepper, to taste
- Lemon wedges, to serve
|
- Open-up cleaned trouts to remove all fishbones.
- Rinse then use absorbant paper to pat dry trouts inside-out.
- Close-up then dip in flour to coat trouts on both sides.
- Melt 3 tablespoons [45 g] of butter into a large frypan.
- Brown open-up trouts for 5 minutes on each side.
- Transfer trouts onto a warm serving plate.
- Melt remaining butter into the same frypan.
- Add crushed sage leaves; sprinkle all over with nutmeg, salt and white pepper.
- Serve open-up trouts, meaty side up onto individual plates coated with sage mixture, along with lemon wedges.
|
