ELSIE'S COOKBOOK

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NAME OF RECIPE: 
Sauteed Trout Grenobloise

INGREDIENTS:

2 - 8 Ounce Boneless trout, butter flied, or 2 trout fillets, about

6 Ounces each

1 Tablespoon oil or clarified butter

Pinch of salt and white pepper

2 Tablespoons unsalted butter

1/2 lemon to juice

2 Teaspoons capers, drained

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