A butter trout recipe...We start rolling here! But it's no sophistication yet....

Ok, let's say you fished your rainbow trout (maybe in Alaska, I wish...). Here is a simple way to cook it in pan with butter.

I don't give you quantities or so. You fished a trout? Good! Now use it!

First of all I assume you cleaned the fish from its interiors. Make sure no black parts (e.g. along the spine) are kept (these are very bitter in taste). If you found eggs, keep them (e.g. freeze them) for a later use (e.g. to make a delicious fish sauce with Tagliatelle, ok that's for later...)

Now, take some butter (e.g. a moderate spoon, not full! Be cholesterol aware. By the way, cholesterol is needed by your body, too, so don't panic with butter, just be sensible and moderate your use daily, rather stop eating snacks but do use butter from time to time, please.

Everything is in the measure - " in media virtus" said the Romans ( in moderation there is virtue)...

Ok, let's go back.

Take your butter and put in pan at the highest heat. I must say that I also add some little oil (sunflower or colza oil are ok, I don't use oilve oil for frying since heat will in any case "destroy it" and it is also quite expensive). In general think like this: butter adds taste, oil adds "crispyness". So I use both since I like my trout to be also crispy, like for my omelettes.

Now, take your trout(s), springle or pass the trout into some flower (if you have it, flower just helps make a crispy coating over it...if you eat the skin, too. I don't, most animal skins are too fat to my taste. But this does not mean I will never eat one....when I am very hungry and the food is not abundant like when hiking and fishing for instance, don't waste resources! Eat all)

Now when the butter is melted and making a nice white foaming, put the trout! Don't add salt now (I generally don't put salt immediately, salt interacts with the ingredients and for the osmosis effect it pushes all the liquids out of it, drying ingredients too much).
So let the trout fry for 3 minutes, then turn it. Now salt it! The same for the other side

When both sides are done, turn the heat down to moderate the temperature and keep for 5-10 minutes (depending of the trout size) turning it from time to time. This will allow the trout to continue cooking without burning the outside! That's it!

Finito! Finished!

Variations: add sage in the butter when frying.

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