Crispy Pan-Fried Trout for Canoeing Trips

Ingredients

• •4 pieces trout
• •salt
• •3/4 cup flour
• •1/4 cup unsalted butter
• •1 1/2 cups peas
• •1 cup chicken stock
• •1 whole lemon
• •3 tablespoons minced parsley
• •black pepper

Equipment

• • large frying pan
• • spatula
• • bowl
• • oven

Instructions

1. 1Rinse the trout in cold water and pat dry with paper towels. Salt lightly on both sides and dredge in flour.
2. 2Heat butter in a large frying pan over medium-high heat. If necessary, prepare individual plates and preheat the oven to 200°F.
3. 3When the butter is hot, lay the trout skin side down in the pan. Fry for 2 minutes, then baste the meat side with butter. Continue to baste for about 90 seconds until the skin is golden brown.
4. 4Gently flip the trout skin side up and cook until golden brown. If cooking in batches, keep the cooked trout warm in the oven.
5. 5After cooking all the trout, add remaining ingredients to the pan, increase the heat to high, and boil until the sauce reduces by half. Pour sauce over trout and serve immediately.