This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Trout Nancy
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- #50556
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
8 trout fillets
salt and pepper, to taste
flour, as needed for dredging
4 ounces butter
1 1/2 pound lump crab meat, picked clean
1/2 cup capers
melted butter (clarified)
4 tablespoons fresh parsley, chopped
directions
Season the trout on both sides with salt and pepper, then dredge in flour.
Melt the butter in a large saute pan. Cook the trout over medium heat until flaky, approximately 4 minutes per side. Remove the trout from the pan and hold in a warm oven for service.
Heat the crab meat and the capers briefly in the same saute pan.
For service, place each trout fillet on a warm plate and top with the crab meat and capers. Spoon melted butter over the fish, garnish with parsley and serve.
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nutrition data
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