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Jerry's White Wine Glazed Trout
  • 3 Tbs. Butter
  • 1 Tbs Olive Oil
  • 4 (4 oz) Trout fillets
  • 2 Lemons, juiced
  • 2 Tbs. capers
  • 1/4 Cup White Wine
  • 2 Tbs Fresh parsley, chopped
  • Salt and pepper to taste
Directions
Over medium-high heat melt 1 tablespoon butter and olive oil in skillet; add trout fillets, flesh side down and cook until golden, about 2 minutes. Gently turn and cook about 2 minutes longer. Place on a dish and keep warm. Add to the pan the white wine, whisking for about a minute. Add the lemon juice and the capers, continue stirring. Add the rest of the butter and stir to bring ingredients together. Pour over warm fish. Salt and pepper to taste. Garnish with chopped fresh parsley. Serves 4.
Provided by:
Jerry Cochran Former Chef, Comes From a Minnesota Farm Family

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