- 6
Ingredients
- 1/2 cup butter
- 1/4 cup plus 1 tablespoon balsamic vinegar
- 3 1/2 teaspoon salt, divided
- 3/4 cup flour
- 1 teaspoon black pepper
- 6 - 5 oz. fresh trout fillets
- 1/2 cup olive oil
- capers
Preparation
Step 1
In a heavy saucepan, melt butter over medium heat. Cook until deep golden brown, swirling pan occasionally, about 6 minutes. Be careful not to burn the butter. Remove from heat, and strain butter into a small bowl. Whisk in balsamic vinegar and 1 1/2 teaspoons salt; set aside.
In a shallow dish, combine flour, 2 teaspoons salt, and pepper. Dredge trout fillets in flour mixture, shaking off excess.
In a large skillet, heat oil over medium-high heat. Add 3 trout fillets skin side down. Cook for 3 minutes. Turn fillets, and cook for 2 minutes.
Transfer to plates; tent loosely with foil to keep warm. Repeat procedure with remaining fish. Whisk sauce over low heat to warm. Spoon sauce over fish. Garnish with capers. Serve immediately.