Trout meuniere recipe

Ingredients to make Trout meunière:

• 1 unit trout
• 50 gr clarified butter
• 1 lemon
• salted
• Pepper

How to make Trout meunière:

1. Ready all the ingredients.
2. Open the butterfly cut trout without scales or bones (salpimentar) transfer to a non-stick frying pan with clarified butter on the skin side and cook for two minutes.
3. Flip the trout and cook for two more minutes, add a little lemon juice.
4. Remove the trout and in the same pan add a little clarified butter and lemon juice wait 20 seconds; cover the trout with this mixture.
5. Serve, accompany with white rice.