Trout Meunière
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A simple, classic way to serve whole boned trout with butter.
Adapted from Julia Child.
Ingredients:
- (4) 8 oz boned whole trout
- Salt and pepper
- Flour
- 1/2 - 2/3 cup clarified butter (melt butter, skim, pour off clear yellow
butter, discard milky residue)
- Juice of 1/2 lemon
- 1/4 cup chopped parsley
Directions:
Just before cooking, dry trout, sprinkle inside and out with salt and pepper,
and dust skin side with flour. Fold shut. Pour 1/8" clarified butter
into a 10"-12" frying pan, heat to bubbling hot and arrange trout
in pan. Maintain heat so butter is always very hot, but not browning. Sauté
slowly, about 5 minutes per side. Trout is done when there is no rosy-red
color deep in cavities. Fish should just be cooked through but still juicy.
To serve, squeeze lemon juice over fish, sprinkle with parsley, and pour
hot, browned butter from pan over trout to make the parsley sizzle.
Makes 4 servings
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