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Ruby Red Trout Fillets with Balsamic Brown Butter Sauce Recipe

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This recipe for Ruby Red Trout Fillets with Balsamic Brown Butter Sauce is from The Coates Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup butter
1/4 cup plus 1 tablespoon balsamic vinegar
3 1/2 teaspoon salt, divided
3/4 cup flour
1 teaspoon black pepper
6 - 5 oz. fresh trout fillets
1/2 cup olive oil
capers
Directions:
Directions:
In a heavy saucepan, melt butter over medium heat. Cook until deep golden brown, swirling pan occasionally, about 6 minutes. Be careful not to burn the butter. Remove from heat, and strain butter into a small bowl. Whisk in balsamic vinegar and 1 1/2 teaspoons salt; set aside. In a shallow dish, combine flour, 2 teaspoons salt, and pepper. Dredge trout fillets in flour mixture, shaking off excess. In a large skillet, heat oil over medium-high heat. Add 3 trout fillets skin side down. Cook for 3 minutes. Turn fillets, and cook for 2 minutes. Transfer to plates; tent loosely with foil to keep warm. Repeat procedure with remaining fish. Whisk sauce over low heat to warm. Spoon sauce over fish. Garnish with capers. Serve immediately.

 

 

 

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