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Recipe Source: cdkitchen.com
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Trout Nancy
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Serves/Makes: 8
Ready in: < 30 minutes
- 8 trout fillets
- salt and pepper, to taste
- flour, as needed for dredging
- 4 ounces butter
- 1 1/2 pound lump crab meat, picked clean
- 1/2 cup capers
- melted butter (clarified)
- 4 tablespoons fresh parsley, chopped
Season the trout on both sides with salt and pepper, then dredge in flour. Melt the butter in a large saute pan. Cook the trout over medium heat until flaky, approximately 4 minutes per side. Remove the trout from the pan and hold in a warm oven for service. Heat the crab meat and the capers briefly in the same saute pan. For service, place each trout fillet on a warm plate and top with the crab meat and capers. Spoon melted butter over the fish, garnish with parsley and serve.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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