Trout Meunière Recipe
Trout Meunière
Total time: 15 to 30 minutes
Preparation and cooking time: Under 30 minutes
Difficulty: Easy
- 6 Trout, 200 g (7 oz.) each
- 100 g (3 1/2 oz.) flour
- 100 ml (6 tbsp.) oil
- 150 g (5 oz.) butter
- 2 lemons
- A small bunch of parsley, finely chopped
  1. clean and trim the trout; gut them from the head without cutting open the belly;
  2. scrape the cavity with a spoon handle all along the backbone to eliminate any blood;
  3. wash in running water; dry on paper towel;
  4. season with salt and pepper; flour lightly;
  5. heat a large skillet over high heat; add the oil and 50 g (3 tbsp.) butter; once it begins to foam, add the trout and let color lightly for 6 minutes on the first side; turn gently with a spatula and cook for 6 minutes on the other side;
  6. transfer to a platter or plate; drizzle with lemon juice;
  7. heat the remaining butter in a small skillet until foamy; once it colors lightly, pour over the trout;
  8. place a lemon slice on the head of each trout; sprinkle with chopped parsley and serve immediately.
White Hermitage
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up