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Trout SautÈ Terry

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    Source: www.allfood.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsB3, B9, C, D
    MineralsSelenium, Copper, Natrium, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 2 tablespoons unsalted butter

    2. 2 tablespoons canola oil

    3. 4 fresh trout, cleaned

    4. 1/2 teaspoon salt

    5. 1/2 teaspoon freshly ground pepper

    6. 3-4 large mushrooms, cut into 1 large tomato, halved seeded and cut into 1/2 inch dice

    7. 24 oil cured olives, pitted and cut into small dice

    8. 1 small lemon, peeled and cut into small dice

    9. 2 tablespoon chopped fresh chives

    Instructions Jump to Ingredients ↑

    1. Heat the butter and oil in a very large nonstick skillet or fish pan. Pat the trout dry, and place them in the hot butter. Sprinkle with the salt and pepper, and cook over medium-high heat, covered, for 4 minutes. Turn and cook on the other side for 4 minutes.

    2. Transfer the trout to a platter and set aside in a warm place.

    3. To the dripping in the pan, add the mushrooms, sautÈ for 1 minute, add the tomatoes, and sautÈ for 1 minute longer. Add the olive and lemon dice, and toss well. Spoon the contents of the pan over the trout, garnish with chives and serve.

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