Trout Meuniere or Grenobloise
Seasoned flour (salt & pepper)
Dried whole bread crumbs
Method: Filet Trout, remove pin bones, leave skin on, rinse in salted water, pat dry.
Dredge in seasoned flour and sauté in clarified butter on both sides, let rest, remove skin.
Remove butter and place whole butter in pan and brown.
Top with desired garnish.
Meuniere = coarsely chopped wet parsley.
Grenobloise = dried whole bread crumbs, capers, and parsley.
Finish with very hot brown butter and lemon juice.