Pan-Fried Rainbow Trout
1
Person talking
My most memorable meal to date was many years ago when our family was on a European vacation. We stopped at an inn on the Plansee in Austria (Tyrol). The rainbow trout was freshly caught from the lake (Plansee) the same day. It was simply fried whole and served with fried potatoes and a garden salad. We sat outside with an amazing view of the lake and the mountains. The air smelled so fresh and clear. This recipe is close, but I rarely get rainbow trout as fresh as we had that day. I don't serve it whole as the family doesn't like their food to stare back at them!
- Ready In:
- 40mins
- Serves:
- Units:
1
Person talking
ingredients
- 1⁄2 cup flour
- 4 tablespoons butter (use clarified butter if you can, it will help prevent overbrowning)
- 3 tablespoons lemon juice
- salt
- pepper
- 2 tablespoons parsley, chopped
- 2 whole rainbow trout, fresh, cleaned and heads removed if preferred
directions
- Clean and pat dry the fish. Sprinkle the fish on the outside and in the cavity with the lemon juice, salt and pepper. Dredge in the flour.
- Melt the butter in a saute pan and saute on medium heat for 5 - 10 minutes per side, depending on the thickness of the fish. The flesh should be white and flake easily when done. Take care not to overcook.
- Remove the fish to a platter. Swirl the remaining butter in the pan (add more if there is not enough) and add the parsley. Swirl a bit more until the parsley is thoroughly coated in butter. Pour over the fish and serve.
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RECIPE MADE WITH LOVE BY
@PanNan
Contributor
@PanNan
Contributor
"My most memorable meal to date was many years ago when our family was on a European vacation. We stopped at an inn on the Plansee in Austria (Tyrol). The rainbow trout was freshly caught from the lake (Plansee) the same day. It was simply fried whole and served with fried potatoes and a garden salad. We sat outside with an amazing view of the lake and the mountains. The air smelled so fresh and clear. This recipe is close, but I rarely get rainbow trout as fresh as we had that day. I don't serve it whole as the family doesn't like their food to stare back at them!"
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Made as written for CQ4 & the Happy Campers team - My DH is an avid fisherman of the Icelandic highland lakes where trout abound. 1 of his fishing buddies recently gifted us w/freshly caught large trout fillets that were "pan ready" & split by me to generous portion sizes for your recipe. This simple recipe & method are the standard for cooking trout in Iceland & my Siggi said I had never done it better. It was served w/sml garlic-parsley potatoes plus an eggplant CQ4 recipe & made for a lovely meal that will grace our table often. A pic will post later today & thx for sharing this recipe w/us. :-)1Reply
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My most memorable meal to date was many years ago when our family was on a European vacation. We stopped at an inn on the Plansee in Austria (Tyrol). The rainbow trout was freshly caught from the lake (Plansee) the same day. It was simply fried whole and served with fried potatoes and a garden salad. We sat outside with an amazing view of the lake and the mountains. The air smelled so fresh and clear. This recipe is close, but I rarely get rainbow trout as fresh as we had that day. I don't serve it whole as the family doesn't like their food to stare back at them!
