Pan-Seared Brook Trout Meunière tender and delicate

1 1 hour before eating
a) In a heavy skillet, melt a generous knob of butter and a little oil, when its color is almost "meunière" place your fish which will have been lightly dusted in a little flour.
b) Brown for two minutes on each side, then on each side, arrange your endive julienne, salt, pepper, then add your beer and cover: cook for six minutes this way.
c) Carefully remove your trout, place it on a small dish and keep it warm in the oven preheated to 175°F (80°C) (th3).
d) Then, let your endives simmer a little (there must be just a little juice left) test the seasoning, cover and turn off your heat.

2 There your guest is at the table, reheat your garnish then add your tiny carrot and zucchini dice cook just one more minute (you must have a little texture under the tooth).
Serve on a nice dish with the garnish arranged around and since you are gallant, you prepare half a trout for the young lady or madam (smiles).
*You can also make this recipe with char, wild brown trout and for my Quebec friends, I think you will have recognized this little "speckled" trout.