CookEat Recipe
Trout, Meunière
Whole brook trout lightly floured and fried in butter, finished with lemon, parsley and browned butter.
Method
Steps
Step 1
Use three medium fresh brook trout, cleaned and gutted through the gill opening. Wipe dry with a clean food-safe covering and make three small incisions on each side of each fish. Season with one teaspoon of salt and half a teaspoon of white pepper, lightly moisten with milk and roll in flour.
Step 2
Heat two tablespoons of butter in a frying pan large enough to hold the trout side by side. Fry briskly for about five minutes on each side, continuing as needed until the thickest flesh away from bone reaches 145°F and flakes easily. Transfer to a hot dish.
Step 3
Squeeze over the juice of half a lemon and sprinkle with half a teaspoon of freshly chopped parsley. Add a separate tablespoon of butter to the fish pan and toss over the heat until browned. Pour over the trout and serve at once, taking care to remove the bones as the fish is portioned.
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