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Trout: Pan-Fried Trout with Green Onions

Source of Recipe


Bon Appétit, April 1997






List of Ingredients



• 2 whole 11- to 12-ounce trout, boned
  
• All-purpose flour
  
• 1 Tbsp olive oil
  
• 3 green onions, chopped
  
• 1/2 cup dry white wine
  
• 1 Tbsp butter
  






Instructions



1. Open each trout flat like a book. Sprinkle generously with salt and pepper. Dust trout with flour and shake off excess.
   
   
2. Heat 1/2 tablespoon olive oil in heavy large skillet over medium-high heat. Add one trout and sauté until coating is crisp and trout is just opaque in center, about 2 minutes per side. Transfer trout to plate and tent with foil to keep warm. Repeat with remaining 1/2 tablespoon oil and trout.
   
   
3. Wipe out skillet with paper towels. Set aside 2 tablespoons green onions. Add remaining green onions, wine and butter to same skillet. Simmer over medium heat until mixture is almost reduced to glaze, stirring occasionally, about 3 minutes. Spoon sauce over trout. Sprinkle trout with reserved 2 tablespoons green onions, and serve.
   
   Serves 2;
   can be doubled.