Trout Picata

• 4 Farm Raised Trout Filets
• 2 Eggs
• ½ cup All Purpose Flour
• 3 Medium Shallots
• 4 Tbsp Olive Oil
• ½ Cup White Wine
• 1/4 Cup Lemon Juice
• 3 Tbsp Unsalted Butter
• 2 Tbsp Capers (optional)

Preheat oven to 200°. Remove any bones or sinew from trout filets. Season trout with kosher salt and pepper and set aside.

Beat eggs in a bowl large enough to dip the trout filets in. Place flour in an equally large bowl and add a tsp of kosher salt and a tsp of pepper. Heat 1 Tbsp oil in non-stick sauté pan. First dip trout filet into egg wash, then into the seasoned flour to coat thoroughly. Place filet top-side down and cook until golden brown (approx 2 min). Carefully flip Trout and cook until golden brown. Place in oven on paper towels to stay warm. Repeat with remaining Trout filets without cleaning out the sauté pan.

After sautéing the last Trout filet, place shallots into Trout pan and sauté until translucent (approx 1 min). Add white wine and lemon juice, stir, and sauté until alcohol has burned off and sauce has thickened (approx 3 min). The flour from sautéing the Trout will thicken and flavor the sauce. Turn off heat and whisk in butter. Plate the Trout and pour the sauce over the fish. Serve with mashed potatoes or veggies.