Recipe - Sauteed Open Faced Trout

4 Brook (8ounce) trout,
gutted, boned, seasoned
with salt and pepper
2 teaspoon Butter
2 teaspoon Olive oil

FOR THE SAUCE
2 tablespoon Butter
1 Shallot, peeled and minced
1 Clove garlic, peeled and
minced
One half Fresh lemon, peeled,
segmented, flesh minced
One fourth cup White wine
1 tablespoon Chopped chervil
2 teaspoon Chopped chives
2 teaspoon Chopped thyme

For the fish: In a large skillet at very high heat, melt butter and oil
together.

When the butter starts to brown, add the fish flesh side down, open face.
Cook for 1 One half minutes on each side and then remove to a plate. Keep warm.

For the sauce: In a medium saucepan at high heat melt butter until brown,
add shallots and garlic cook for 30 seconds, then add lemon and wine.

Finally add herbs and season with salt and pepper.

Pour sauce equally over the trout and serve.

Recipe by: Cooking Live Show #8895 Posted to MCRecipe Digest V1 #629 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 31, 1997