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- 6 trout
- 6 tbs. olive oil
- 4 filets of anchovy
- 1 cup dry sherry
- Juice of 1 lemon
- 1 cup flour
- 3 tbs. butter
- 1 tsp. fresh mint, chopped
- 1 tsp. chopped parsley
- Salt and pepper to taste
Lean trout; dry with absorbent paper; salt and pepper to taste; roll in flour. Fry slowly in hot olive oil about 10 minutes or until brown.
Melt butter in saucepan over low flame. Add anchovy filets cut into small pieces; cook about 5 minutes. Add sherry; cover, simmer 1 minute. Add mint and parsley; simmer 3 minutes. Add lemon juice.
Place fish on hot platter; pour sauce over it. Serve very hot. Serves 4 to 6.