Sauteed Open Faced Trout
| Yield: | 1 Servings |
| Categories: |
| 4 | Brook (8-ounce) trout, gutted, boned, seasoned with salt and pepper | |
| 2 | ts | Butter |
| 2 | ts | Olive oil |
| FOR THE SAUCE | ||
| 2 | tb | Butter |
| 1 | Shallot, peeled and minced | |
| 1 | Clove garlic, peeled and minced | |
| 1/2 | Fresh lemon, peeled, segmented, flesh minced | |
| 1/4 | c | White wine |
| 1 | tb | Chopped chervil |
| 2 | ts | Chopped chives |
| 2 | ts | Chopped thyme |
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