Trout With Crab Sauce

Melt butter in a medium saucepan over medium-low heat. Continue cooking butter, whisking occasionally, until it turns golden brown.

Combine vinegar and lemon juice in a small bowl. Gradually whisk vinegar mixture into butter. Remove sauce from heat, strain through a fine sieve, and return to saucepan.

Add crab meat and parsley, mix gently, and keep warm over low heat.

Rinse trout, then pat dry. Place flour on a plate. Add paprika and a pinch each of salt and pepper. Mix well. Dredge trout in seasoned flour, then shake off excess.

Melt butter in a large skillet over medium-high heat. Working in batches if necessary, fry trout until golden, 1-2 minutes per side.

Transfer trout to a large platter, sprinkle with salt, and top with sauce. Serve garnished with lemon wedges and additional parsley if desired.