Trout Francesca
Ingredients
- Two 14-ounce butterflied brook trout, heads and pinbones removed
- 2 tablespoons canola oil
- Kosher salt
- Pepper
- 10 tablespoons unsalted butter
- 1/4 cup coarsely chopped capers
- 2 tablespoons chopped parsley
- Beet horseradish, for garnish
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