Best 4 Trout Meuniere Recipes
Trout Meunière is a classic French dish that is both elegant and simple to prepare. It features delicate trout fillets, pan-fried in butter until golden brown and topped with a rich and flavorful brown butter sauce. The result is a tender and flaky fish with a crispy skin, complemented by the nutty and buttery sauce. This recipe provides step-by-step instructions for creating this timeless dish, ensuring a perfect balance of flavors and textures.
In addition to the classic Trout Meunière recipe, this article offers variations to cater to different preferences and dietary needs. For those who prefer a lighter version, there's a Baked Trout Meunière that uses the oven instead of the stovetop. For those with gluten sensitivities, there's a Gluten-Free Trout Meunière that utilizes almond flour instead of wheat flour. And for those who love a bit of spice, there's a Spicy Trout Meunière that incorporates chili powder and cayenne pepper into the brown butter sauce.
Each recipe is meticulously detailed, with clear instructions and helpful tips to guide you through the cooking process. Whether you're a seasoned chef or a home cook looking to impress your guests, these Trout Meunière recipes will provide you with the knowledge and confidence to create a delicious and memorable meal.
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.
BROOK TROUT MEUNIERE WITH GINGER STUFFING
Provided by Pierre Franey
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the shrimp, cream, ginger, shallots, Tabasco, salt and pepper in the bowl of a food processor. Process until the mixture is smooth and thick. This should take 30 to 40 seconds.
- Open the trout, divide the stuffing into four equal portions, and spread the mixture evenly on one side of the open trout. Fold over the other side to enclose the stuffing.
- Pour the milk onto a shallow platter, and mix the flour with salt and pepper in a flat dish. Dip each trout in the milk, shaking off any excess, and dredge each in the flour mixture, patting it to be sure the flour adheres.
- Heat the oil in a nonstick skillet large enough to hold the trout in one layer without crowding. Add the trout, and brown thoroughly on one side. Then turn the trout with a spatula, and brown the other side. The process should take about 4 minutes per side. While the fish are browning on the second side, baste the tops with hot oil from the pan to prevent the trout from drying out. When the fish are done, transfer them to a warm platter, and keep warm.
- Wipe out the pan with a paper towel, and return it to medium heat. Melt the butter, and cook until it is hazelnut in color. Stir in the lemon juice. Pour the butter mixture in equal portions over the trout. Garnish with the lemon slices, and sprinkle the parsley over all. Serve hot.
TROUT MEUNIERE AMANDINE
Steps:
- Preheat oven to 300 F. Place almonds on a baking sheet and toast in oven for 15 to 20 minutes, opening oven to stir almonds every 5 minutes while they cook. When they become a light golden brown, remove from oven and set aside. Make a wash by whisking together eggs and milk in shallow bowl. Season with salt and pepper, to taste. Season fillets with salt and pepper, to taste, and dust with flour. Submerge floured fillets in egg wash. Gently remove fillets from egg wash and allow excess to drip off. Put fillets back into flour, and then gently shake off excess flour. In a large, heavy-bottomed pot, heat oil to 350 F. Test readiness of oil by sprinkling a pinch of flour over it. Flour will brown instantly when oil has reached correct temperature. Add trout and fry for 4 to 5 minutes. Remove fish when crust is golden brown. Top each fillet with almonds and warmed meuniere sauce (recipe below). Garnish with lemon wedges. Sauce: In medium saucepan over medium heat, melt butter, whisking constantly, for 8 to 10 minutes, until sediment in butter turns dark brown, almost (but not quite) to the point of burning, and liquid is deep golden color. Remove pan from heat and continue to whisk slowly, adding lemon juice and vinegar to browned butter. Sauce will froth until acids have evaporated. When frothing subsides, sauce is complete.
TROUT MEUNIERE
an old fashioned ,quick and easy dish. Classic Creole dish.
Provided by billy haze
Categories Fish
Time 15m
Number Of Ingredients 9
Steps:
- 1. Rub Trout with lemon juice and pepper. Warm a platter for the fish in 200 degree oven.
- 2. Heat butter and oil in a large frying pan over medium-high heat. Add Trout and saute until lightly browned on one side, when edges become opaque and curl slightly,3 to 5 minutes, turn the fish. Heat until fish flakes easily when tested with a fork in the thickest portion.
- 3. Remove fish to the warm platter. Wipe out pan and melt butter. Add lemon juice and parsley all at once. Swirl and pour sauce over Trout.
- 4. Garnish with kiwi,avocado,or mango (optional)
Tips:
- To ensure the trout is cooked evenly, make sure the fillets are of uniform thickness. If they are not, pound the thicker portions gently with a meat mallet until they are even.
- Before dredging the trout in flour, pat it dry with paper towels to remove any excess moisture. This will help the flour adhere better to the fish and prevent it from becoming soggy.
- Use a large skillet to cook the trout so that the fillets have plenty of room to brown evenly. If the skillet is too small, the fish will crowd together and steam instead of brown.
- Cook the trout over medium heat so that it has time to cook through without burning. If the heat is too high, the fish will brown too quickly and the flesh will be dry.
- To test if the trout is cooked through, insert a fork into the thickest part of the fillet. If the flesh flakes easily, the fish is done.
- Serve the trout immediately with lemon wedges and your favorite sides. Trout meunière is a delicious and elegant dish that is perfect for a special occasion.
Conclusion:
Trout meunière is a classic French dish that is simple to prepare and absolutely delicious. The delicate flavor of the trout is perfectly complemented by the nutty brown butter and the bright acidity of the lemon juice. This dish is sure to impress your guests, and it is also a great way to enjoy fresh trout if you are lucky enough to catch some yourself. So next time you are looking for a special dish to serve, give trout meunière a try. You won't be disappointed.
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