Encrusted Connecticut Brook Trout

Encrusted Connecticut Brook Trout

From: Executive chef Jeffery M. Medbury, CEC/CCE, Stamford Yacht Club, Stamford, CT. Yield: 4 servings.

4 freshwater trout, 12-oz. each, clear-eyed, cleaned, trimmed

2 tsp. flour

3 Tbsp. extra virgin olive oil

1 oz. pure butter

1 Tbsp. sweet paprika

1 ripe lemon

dash of wh

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