JOHN CHUCKMAN’S TRUITE MEUNIERE
An absolute favorite
Use whole Rainbow Trout, either fresh or frozen (moderately thawed).
Cut off the heads but not the tails, which are delicious when cooked. You must slit the gut side of each fish the full length if it has not been done (as it will have been with frozen fish).
Dust the outer surface lightly with flour and sprinkle with salt.
Sauté in a well-oiled pan of moderately high heat, Use two-fork method. Do not brown the fish.
When golden on both sides, set aside. Lift side of fish with fork in slit on each serving plate to reveal bones. Grip bones at head-end and gently lift out of flesh. Use fork as required to assist. It will come out nicely when fish has been properly cooked.
Drain cooking oil from cooking pan.
Add a few globs of butter or a good buttermilk-flavored margarine to pan and melt.
Squeeze a fresh lemon, cut in two, into the melted butter.
Simmer a few moments and pour over golden trout.
Serve immediately.
Absolutely best with a great salad.
