Truites au beurre de poivre vert
- SUBSCRIBE
- ALREADY SUBSCRIBED?
BECOME A BONJOUR PARIS MEMBER
Gain full access to our collection of over 5,000 articles and bring the City of Light into your life. Just 60 USD per year.
Find out why you should become a member here.
Sign in
Fill in your credentials below.
4 persons
Preparation/cooking time:15 minutes
- 1 tsp. green peppercorns, ground
- Zest of one lemon
- 4 oz. butter, softened
- 4 whole trout, cleaned inside
- 1/4 cup flour
- 2 tbsp. butter
- 2 tbsp. oil
- Salt
Mix the ground peppercorns with the lemon zest. Add to the softened butter and blend well. Shape the butter into a tube form and cover with plastic wrap and place in the freezer (if to be used immediately). If not, place in the refrigerator for at least two hours. Sprinkle trout with flour. Heat 1 tbsp. of butter (the unseasoned butter) and 1 tbsp. of oil in each of two skillets. Place two trout in each skillet and cook over medium high heat for 6-8 minutes. Season with salt. Slice the green peppercorn butter into rounds and place several slices on top of each trout and serve immediately.
Copyright © Paris New Media, LLC