ELSIE'S COOKBOOK
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
INSTRUCTIONS:
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