Trout Meunière

A simple, classic way to serve whole boned trout with butter. Adapted from Julia Child.

(4) 8-oz boned whole trout
Salt and pepper
1/2 to 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

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" to 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

Makes 4 servings

Allergy Warning: Contains MilkContains FishContains Wheat

Click here for a printable version