Best 4 Baked Trout Meuniere Nice Company Dish Recipes
Baked Trout Meunière: A Classic French Dish with a Modern Twist
Baked trout meunière is a classic French dish that is both elegant and easy to prepare. This recipe takes the traditional trout meunière and gives it a modern twist with the addition of roasted vegetables and a lemon-herb butter sauce. The result is a flavorful and visually stunning dish that is perfect for a special occasion or a weeknight meal.
In addition to the baked trout meunière recipe, this article also includes recipes for roasted vegetables, lemon-herb butter sauce, and a simple green salad. These recipes are all easy to follow and can be prepared in advance, making them perfect for busy weeknights.
Whether you are a seasoned cook or a beginner, you will find something to love in this article. The recipes are all well-written and easy to follow, and the finished dishes are sure to impress your family and friends.
TROUT MEUNIERE
Very popular dish in South Louisiana using fresh caught trout. This recipe calls for regular white flour, but use whole wheat flour if you want to lower the Glycemic Index. From Sugarfree New Orleans.
Provided by Melissa Spangler
Categories Trout
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse trout filets and pat dry.
- Mix salt and pepper with the flour and roll fillets in the flour mixture.
- Melt the butter in a large frying pan and saute the filets for five minutes.
- Turn the fish and saute the other side for about four minutes.
- Put the trout on a warm serving dish and sprinkle with a little more salt and pepper.
- Add the lemon juice and the parsley to the butter remaining in the pan and heat until foamy. Pour over the trout and serve.
Nutrition Facts : Calories 334, Fat 17.1, SaturatedFat 8.2, Cholesterol 76.3, Sodium 705.7, Carbohydrate 24.3, Fiber 0.9, Sugar 0.2, Protein 19.8
TROUT A LA MEUNIERE
Steps:
- Preheat the oven to 200 degrees F.
- Season the trout fillets with the salt and Essence. Lightly dredge the seasoned trout in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 2 1/2 to 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.
- Once the fish are cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots. As the shallots cook, and the butter stops foaming, about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.
- Preheat the oven to 200 degrees F.
- Season the trout fillets with the salt and Essence. Lightly dredge the seasoned trout in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 2 1/2 to 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.
- Once the fish are cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots. As the shallots cook, and the butter stops foaming, about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
TROUT MEUNIERE
Tossed green salads are always a great way to complete a nice meal, and this recipe goes well with just about any main course for an elegant presentation.-Nancy Kelley, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Coat both sides of fillets with crushed saltines. In a large skillet, melt 3 tablespoons butter over medium-high heat. Cook fillets for 3-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm. , In the same skillet, cook and stir the almonds in remaining butter until lightly toasted. Stir in the lemon juice. Serve with trout.
Nutrition Facts : Calories 337 calories, Fat 24g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 389mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 3g fiber), Protein 15g protein.
TROUT MEUNIERE
Make and share this Trout Meuniere recipe from Food.com.
Provided by ALH7401
Categories Trout
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 200F and place a heatproof platter in the oven.
- Pat the trout dry.
- Let the fish stand about 5 minutes, until it glistens.
- Combine flour, salt, and pepper. Dredge the fish in the flour mixture and remove excess. flour.
- In a 12in. skillet heat 1 tablespoon oil over medium-nigh heat.
- Melt 1 tablespoon butter in the hot oil.
- Lay2 of the fillets in the pan and cook approximately 3 minutes, until the fish is golden.
- Gently flip the fish (use two spatulas for support).
- Cook about 2 minutes until the fish flakes when prodded with a knife.
- Place the cooked fillets in the oven and wipe the skillet clean.
- Repeat with remaining fish.
- With the skillet clean, melt the butter over medium-high heat.
- Cook the butter until golden brown, swirling constantly (should take about 1 1/2 minutes).
- Remove from heat.
- Mix in the capers, lemon juice, and parsley and season with salt and pepper.
- Serve over the fish w/ lemon wedges.
Nutrition Facts : Calories 523.6, Fat 35.5, SaturatedFat 13.8, Cholesterol 144.4, Sodium 219.1, Carbohydrate 12.5, Fiber 0.6, Sugar 0.2, Protein 37.2
Tips:
- For the best results, use fresh trout fillets that are about 6 ounces each.
- If you don't have a fish spatula, use a regular spatula that is thin and flexible.
- Be careful not to overcook the trout. It should be cooked through, but still moist and flaky.
- Serve the trout immediately with your favorite sides, such as rice, vegetables, or potatoes.
Conclusion:
Baked trout meunière is a classic French dish that is easy to make and always a crowd-pleaser. The combination of crispy skin, flaky fish, and rich, buttery sauce is simply irresistible. So next time you're looking for a simple but elegant meal, give this recipe a try. You won't be disappointed.
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