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Butterflied Trout in Lemon Caper Butter Recipe

Butterflied Trout in Lemon Caper Butter

Recipe courtesy Wolfgang Puck, 2003

Show: Wolfgang Puck's Cooking Class

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on December 30, 2012

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    used way less lemon than suggested - 1/2 a lemon and it was still too lemony and really not at all tasty.

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  • on May 16, 2012

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    Sauce was way too lemony. Maybe because I'd just picked the lemons off the tree. tried to mute with more butter but desite being careful thesauce broke. holding the fish inthe low warming draw made it a bit over cooked. overall not a successful effort on my part.

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  • on July 08, 2009

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    I didn't have the parsley, I didn't make the croutons, and I filleted the trout. It still came out tasting fantastic. I did use fresh caught trout, and, as another reviewer recommended, I did have some Dr. Loosen Riesling on hand for an accompaniment. Yummy!

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  • on June 16, 2007

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    I thought this seemed like it might be a lot of work and time, but sounded worth it. It was pretty quick and pretty easy and it tasted and looked great! This will probably be a favorite! Love the lemons and capers together!

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  • on May 24, 2007

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    Just made this last night. Very good and easy enough to make.

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  • on April 21, 2007

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    A little time consuming to prepare, but the food is well worth it!

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  • on February 05, 2007

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    I tweeked this recipe a bit as we got a pound of fillet trout at a really good price. So I needed a recipe that was fairly quick, easy, and didn't require an extra trip to the grocery store. Since the piece of trout I had was already fillet, I simply skipped the first portion of the instructions, used 1 lemon, omitted the lemon juice and the croutons. Cook time was about the same. The fish was delicious and there was enough sauce to drizzle over the linguine I had as a side. Paired with a Dr. Loosen Reisling....delightful!

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  • on November 11, 2006

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    All my friends enjoyed this!!

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  • on January 14, 2005

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    THE BEST I'VE TASTED AND COOKED IN YEARS! AND SO EASY TO PREPARE

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