Preparation

• Open each trout like a book and season the inside with salt and pepper. Close each trout and lightly dredge in flour.
• In a small sauce pan, bring the wine, peppercorns and shallots to a boil and reduce to about ¼ of the original volume.
• Strain into another sauce pan. Return to heat and add the fish stock and a small pinch of flour.
• Whisk to dissolve flour and cook until consistency is like cream.
• Whisk in butter and continue to cook until your desired consistency is reached. Then add the lemon juice, capers and dill.
• Meanwhile, lightly coat a large saute pan with oil and heat over a medium flame. When the oil is hot, add the trout.
• Cook over medium heat for 5 minutes, or until golden. Turn over and cook for 5 more minutes or until golden.
• Use a paring knife to peel the skin from each side of each trout.
• Place each fish on a serving plate and spoon over the sauce.

* When purchasing trout, ask the fishmonger to clear cut your purchase. Clear cut means the trout’s belly flap is trimmed, and its head, pelvic fins, tail and dorsal fin are removed. It’s also butterflied and deboned. All that remains are two fillets.

** May substitute clam juice.