Best 4 Trout Meunière Old Style Recipes
Trout Meunière is a classic French dish that is simple to prepare yet elegant enough for a special occasion. The trout is dredged in flour and then pan-fried in butter until golden brown. It is then topped with a sauce made from the pan drippings, lemon juice, and parsley. This dish is traditionally served with boiled potatoes and green beans.
The article provides two different recipes for Trout Meunière. The first recipe is for the classic version of the dish, while the second recipe is for a more modern take on the classic. The modern version uses a combination of butter and olive oil to fry the trout, and it also adds some white wine to the sauce. Both recipes are easy to follow and produce delicious results.
In addition to the two recipes for Trout Meunière, the article also includes a recipe for a simple lemon butter sauce. This sauce can be used to top the trout, or it can be served on the side. The article also includes a recipe for boiled potatoes and green beans, which are the traditional accompaniments to Trout Meunière.
With its delicate flavor and elegant presentation, Trout Meunière is a dish that is sure to impress your guests. Whether you choose to make the classic version or the modern version, you are sure to enjoy this delicious and easy-to-prepare dish.
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 MEUNIèRE, OLD STYLE
Provided by Tom Fitzmorris
Categories Sauté Mardi Gras Dinner Trout Butter Lemon Juice Sugar Conscious Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- 1. Combine the flour, Creole seasoning, and salt in a wide bowl. Rinse the trout fillets and pat dry. Dredge the fish in the seasoned flour and knock off the excess.
- 2. Make a medium-brown roux by melting the butter in a saucepan over medium heat. When it begins to bubble, add the remaining seasoned flour and cook, stirring constantly, until the mixture turns a medium brown.
- 3. Put the stock into another saucepan and place over medium-high heat. Whisk the roux into the stock until dissolved. Add the lemon juice, Worcestershire sauce, and vinegar, and simmer for 3 minutes, then remove the pan from the heat. Keep the sauce warm while you prepare the fish.
- 4. You can sauté the fish in butter if you like, but it's more common in New Orleans to fry it in abut an inch of oil heated to 375 degrees. Either way, cook until golden brown (about 2 minutes per side).
- 5. Spoon the sauce over the fish and serve with lemon wedges.
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
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
Tips:
- Use fresh trout: Fresh trout is essential for this dish. If you can't find fresh trout, you can use frozen trout, but make sure to thaw it completely before cooking.
- Season the trout well: Season the trout with salt, pepper, and paprika before cooking. This will help to enhance the flavor of the fish.
- Cook the trout until it is just cooked through: Overcooked trout is dry and tough, so cook it until it is just cooked through. The fish is done when it flakes easily with a fork.
- Make sure the butter is hot before adding the trout: The butter should be hot enough to sizzle when you add the trout. This will help to prevent the fish from sticking to the pan.
- Baste the trout with the butter while it is cooking: Basting the trout with the butter while it is cooking will help to keep it moist and flavorful.
- Serve the trout immediately: Trout meunière is best served immediately after it is cooked. The fish can be served with a variety of sides, such as rice, potatoes, or vegetables.
Conclusion:
Trout meunière is a classic French dish that is easy to make and delicious. This dish is perfect for a weeknight meal or a special occasion. With its simple ingredients and elegant presentation, trout meunière is sure to impress your guests.
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