Trout Mancywith Lemon Butter Sauce

Course : Fish
Serves: 1
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2 fillets trout fillets
1 teaspoon salt and pepper
2 tablespoons flour
2 tablespoons butter
1 pound crawfish tails
2 tablespoons capers
1 pound butter
1 medium lemon -- juice of
1 Cup beef stock

Preparation / Directions:

Season trout with salt and pepper and dredge in flour. Sauté 4 minutes per side in a little butter. Remove and put on warm platter. In drippings put crawfish and capers. Sauté until hot. Pour over fish. In pan and a little flour, beef stock, and lemon juice. Whisk, blending well. Remove from heat and add butter. Allow to melt, while whisking. Pour sauce through strainer and serve over fish.

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