Pan-Fried Knucklehead Trout

{
  "diet": "X",
  "name": "Pan-Fried Knucklehead Trout",
  "page": 13,
  "type": "Human",
  "fluff": {
    "__prop": "recipeFluff",
    "entries": [
      "There isn't much to see and even less to eat in the frozen tundra that is Icewind Dale...unless you know where to look. North of the Spine of the World and hidden in the windswept shadow of Kelvin's Cairn, stand three freshwater lakes that support the ten villages that dot their shores—a region aptly known as Ten Towns. The lakes of Ten Towns are unremarkable, except for one feature: they are the only known location of the storied knucklehead trout. Named for their thick, knuckle-shaped skulls, these fish have become the region's most lucrative export, not for their culinary value but rather for the finely crafted scrimshaw that local artisans make with the ivory-like headbones. Merchants from Luskan and beyond pay top dollar for these curios, which have become all the rage throughout the cities of Faerûn. As a result, lakes of Ten Towns often run red with the blood of local fisherman competing for the day's catch. However, what's less known outside of the region is that these rare fish are as delicious as they are valuable, especially when pan-fried with shallots, lemon, salt, pepper, and paprika. If you can't source fresh knucklehead trout from the lakes of Ten Towns, don't dismay. Trout from Nyr Dyv near the City of Greyhawk or Crystalmir Lake close to Solace will suffice as substitutes."
    ]
  },
  "__prop": "recipe",
  "serves": {
    "exact": 4
  },
  "source": "HF",
  "hasFluff": true,
  "dishTypes": [
    "entree"
  ],
  "ingredients": [
    {
      "type": "ingredient",
      "entry": "{=amount1/v} cup all-purpose flour",
      "amount1": 0.25
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} teaspoon sweet paprika",
      "amount1": 1
    },
    "Kosher salt and freshly ground black pepper",
    {
      "type": "ingredient",
      "entry": "{=amount1/v} ({=amount2/v}-ounce) rainbow trout fillets, skin on, rinsed and dried well",
      "amount1": 4,
      "amount2": 4
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} tablespoons olive oil",
      "amount1": 1.5
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} tablespoons unsalted butter",
      "amount1": 5
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} lemon, halved",
      "amount1": 1
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} shallot, finely chopped",
      "amount1": 1
    },
    {
      "type": "ingredient",
      "entry": "{=amount1/v} tablespoons chopped fresh parsley",
      "amount1": 2
    }
  ],
  "instructions": [
    "Preheat the oven to 250°F with a rack in the middle of the oven.",
    "In a wide, shallow dish such as a pie plate, whisk together the flour, paprika, ½ teaspoon salt, and ½ teaspoon pepper.",
    "Sprinkle the trout fillets lightly with salt and pepper and let rest until they appear moist and glistening, about 5 minutes.",
    "In a large nonstick skillet over medium-high heat, warm the olive oil and 1 tablespoon of the butter, swirling to combine, until melted and hot. Dredge the fillets in the flour mixture, coat thoroughly, and tap off the excess. Carefully place each fillet, flesh-side down, in the skillet. Cook until the edges are opaque and bottoms are golden brown, 2 to 3 minutes. Carefully turn the fillets over with a spatula and continue to cook until the second side is golden brown and opaque, 2 to 3 minutes more (if the skillet begins to smoke, adjust the heat to medium). Carefully transfer the fillets to an ovenproof serving platter and keep warm in the oven.",
    "Juice one of the lemon halves and cut the other half into four wedges.",
    "Cut the remaining 4 tablespoons butter into four pieces and melt in a small skillet over medium-high heat. Add the shallot, stirring constantly until the butter is golden brown and fragrant with a nutty aroma, about 2 minutes. Remove from the heat, add the lemon juice, ½ teaspoon salt, and pepper to taste and swirl the pan to combine. Taste and adjust with salt and pepper, if necessary. Pour the browned butter over the fish, sprinkle with the parsley, and serve at once with the lemon wedges."
  ],
  "allergenGroups": [
    "fish",
    "gluten",
    "milk"
  ],
  "_fullIngredients": [
    {
      "type": "ingredient",
      "entry": "¼ cup all-purpose flour",
      "amount1": 0.25
    },
    {
      "type": "ingredient",
      "entry": "1 teaspoon sweet paprika",
      "amount1": 1
    },
    "Kosher salt and freshly ground black pepper",
    {
      "type": "ingredient",
      "entry": "4 (4-ounce) rainbow trout fillets, skin on, rinsed and dried well",
      "amount1": 4,
      "amount2": 4
    },
    {
      "type": "ingredient",
      "entry": "1½ tablespoons olive oil",
      "amount1": 1.5
    },
    {
      "type": "ingredient",
      "entry": "5 tablespoons unsalted butter",
      "amount1": 5
    },
    {
      "type": "ingredient",
      "entry": "1 lemon, halved",
      "amount1": 1
    },
    {
      "type": "ingredient",
      "entry": "1 shallot, finely chopped",
      "amount1": 1
    },
    {
      "type": "ingredient",
      "entry": "2 tablespoons chopped fresh parsley",
      "amount1": 2
    }
  ]
}