Pan-Fried Trout with Rosemary, Lemon And Capers
www.nytwineclub.com
www.nytwineclub.com
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Ingredients

  • Ingredients 2 teaspoons chopped fresh rosemary 4 trout fillets ¼ cup all-purpose flour ½ teaspoon salt, plus more to taste   Freshly ground pepper to taste 1 tablespoon olive oil 2 shallots, peeled and minced 1 cup white wine 1 tablespoon lemon juice 1 tablespoon drained capers

Instructions

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