If you can't get the whole trout boned, buy four fillets. Steamed baby potatoes and sautéed matchstick size strips of carrot and zucchini are appropriate side dishes; lemon tartlets and tea finish the menu nicely.
Recipe information
Yield
Serves 2 can be doubled
Ingredients
Preparation
Step 1
Open each trout flat like a book. Sprinkle generously with salt and pepper. Dust trout with flour and shake off excess. Heat 1/2 tablespoon olive oil in heavy large skillet over medium-high heat. Add 1 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.
Step 2
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.
