|to taste||to taste||Salt|
|to taste||to taste||White pepper|
|Clarified butter or oil, or a mixture of butter and oil|
|Slices of peeled lemon|
Per serving: Calories, 370; Protein, 20 g; Fat, 29 g (71% cal.); Cholesterol, 130 mg; Carbohydrates, 7 g; Fiber, 0 g; Sodium, 370 mg.
Other white fish fillets, as well as shellfish such as scallops and shrimp, may be cooked by the same procedure.
Placing the fish in milk before dredging in flour helps form an attractive, well-browned crust. However, the fish must be drained well before flouring or the flour coating might become heavy and pasty.
Sauté the fish as in the basic recipe, but serve without the lemon juice, chopped parsley, and beurre noisette. Garnish the plate with lemon and parsley sprig. (Doré means “golden.”)
Prepare whole, drawn trout as in the basic recipe. Dip the fish in milk before dredging in flour to form a better crust.
Prepare as in the basic recipe. Brown sliced almonds in the butter used for garnishing. Omit garnish of lemon slices, and garnish plate with lemon wedges.
Prepare as in the basic recipe. Garnish the fish with capers and diced, peeled lemon sections in addition to the chopped parsley before pouring on the brown butter.
Prepare as in the basic recipe. Serve 2 per portion. Chopped parsley and lemon slices may be omitted.
© 2014 All rights reserved. Published by Wiley.