Trout Paschal

Bid farewell to summer with this cool, lemony fish dish. The recipe was created by Paschal Hector, a friend of Paulette's owners George and Jackie Falls.


4 Trout fillets
Salt and pepper
Vegetable oil  (or equal parts olive oil and butter)

1 4 oz. portion of chilled lemon butter (1 lb. unsalted butter, 1/2 to 2/3 c. real lemon juice; blend ingredients together; portion into 4-oz servings and chill)

Wash and dry trout fillets. Soak in buttermilk with a little Tabasco for an hour. Lightly dust with flour, salt, and pepper. Saute fillets in small amount of vegetable oil (or olive oil/butter). When fish is done, remove and pour out any remaining oil. Deglaze pan with 1 4 oz portion of chilled lemon butter for each fillet. Pour sauce over the fish. Garnish with a large sprig of Italian parsley and a lemon wedge. Suggestions for side dishes: asparagus and roasted potatoes.

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