Trout Meuniere

Ingredients

  • 6 freshwater trout fillets or 3 whole trout
  • Flour for dredging
  • 2 tsp kosher or sea salt
  • Fresh cracked black pepper to taste
  • 6 tbs of unsalted butter
  • 2 tbs if minced parsley
  • Juice of one lemon
Here is a delicious New Orleans Favorite. Quick and super simple.

 

  • Dry trout and roll lightly in flour seasoned with salt and pepper.
  • Saute in hot butter for about 5 minutes, turning once during cooking until brown on both sides.
  • Put trout on a warm serving dish.
  • Sprinkle with parsley, and re-season with salt and pepper.
  • Put the lemon juice into the brown butter in the pan. When it is foamy, pour over the fish.

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