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 minced parsley | ||
| Juice of one lemon | ||
| lemon wedges for garnish |
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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