Panfried trout with brown butter vinaigrette from Prune (page 149) by Gabrielle Hamilton

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Notes about this recipe

  • delaneymes on April 13, 2019

    This is a beautiful recipe - the dressing is incredible. It’s easy to make in advance and then bring up to temp when the trout is ready. We added a pile of fresh watercress which rounded it off beautifully and cut through the richness.

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