Fresh brook trout

Fresh brook trout is a delicacy with a mild, slightly sweet flavor and tender flesh. Here’s a simple and classic way to prepare it that highlights its natural taste:

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Pan-Fried Fresh Brook Trout

Ingredients:

• 2 whole brook trout, cleaned and gutted (about 10–12 oz each)

• Salt and freshly ground black pepper

• 1/4 cup all-purpose flour (optional, for a light crust)

• 2–3 tbsp butter (or a mix of butter and olive oil)

• 2 cloves garlic, smashed

• 2–3 sprigs fresh thyme or parsley (optional)

• Lemon wedges, for serving

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Instructions:

1. Prep the Fish

   • Rinse the trout under cold water and pat dry with paper towels.

   • Season the inside and outside with salt and pepper.

   • If using, lightly dredge the fish in flour and shake off any excess.

2. Heat the Pan

   • In a large skillet over medium heat, melt the butter (or butter/oil mix).

   • Add garlic and herbs to infuse the fat with flavor.

3. Cook the Trout

   • Place trout in the pan, skin side down.

   • Cook for about 4–5 minutes per side, depending on thickness, until skin is crispy and flesh is opaque and flakes easily with a fork.

4. Serve

   • Remove garlic and herbs.

   • Serve trout hot with lemon wedges on the side.

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Serving Suggestions:
Pair with roasted potatoes, steamed vegetables, or a simple green salad.

Would you like a grilled, baked, or stuffed version instead?