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TROUT MEUNIERE 6 (3/4 lb.) fillets brook trout or speckled trout (can use frozen trout fillets or other fresh or frozen fillets) flour 1 to 2 tsp. salt 1/4 tsp. pepper 6 Tbsp. butter 2 Tbsp. minced fresh or dried parsley juice of 1 lemon Wipe fillets and roll lightly in flour seasoned with 1 teaspoon salt and the pepper. Saute in hot butter. After 5 minutes, when brown, turn and saute on other side for about 3 minutes more. Put trout in a warm serving dish. Sprinkle with parsley. Add sprinkling of salt and pepper. Put lemon juice into the brown butter in the pan; when it is foamy, pour over the fish. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!