Trout Meuniere
Easy Trout Meuniere: Pan-fried trout in lemon-butter with parsley and toasted almonds. Uses fillets or whole fish, ready in about 15 minutes.
It sounds fancy, but you won’t believe how simple this is. It works with whole trout or fillets of any delicate white fish. Sole Meuniere is a French classic. I have seen it on 'chi-chi' menus for big bucks and there’s really nothing to it.
Submitted by: Marilyn Pocius from Chicago, Illinois
Yield: Serves 4
- Lightly flour seasoned fish and pan-fry in butter until brown and crisp.
- Finish with fresh lemon squeezed into hot butter, then pour over the fish.
- Garnish with chopped parsley and toasted almonds; serve with potatoes or greens.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
What is Trout Meuniere?
Trout Meuniere is a classic French preparation where mild white fish is lightly floured, fried in butter until crisp, then dressed with lemon, fresh parsley, and toasted almonds.
Can I use fillets instead of whole trout?
Yes. The recipe works with whole trout or fillets. Thin fillets take about 5 minutes per side; whole trout needs about 5 to 7 minutes per side depending on thickness.
How do I stop the butter from burning?
Use moderate heat and watch the butter. When it darkens and smells burnt, pour it off, add fresh butter, let it foam, then add lemon. You can also use clarified butter or mix a little oil with the butter to raise its smoke point.
Can I use olive oil instead of butter?
You can, but olive oil changes the traditional flavor. For a similar taste with less burning, use clarified butter or a 50/50 mix of butter and neutral oil.
How can I make this gluten-free?
Replace the all-purpose flour with rice flour, cornstarch, or a gluten-free 1:1 flour. Rice flour gives a light, crisp coating similar to the original.
How do I know when the fish is cooked?
The fish is done when the flesh is opaque and flakes easily with a fork. For a precise check, the internal temperature should reach 145°F (63°C).
What's the best way to toast almond slivers?
Toast almonds in a dry skillet over medium heat, stirring often, until lightly golden and fragrant, about 3 to 5 minutes. Or spread on a baking sheet and toast at 350°F for 5 to 7 minutes, watching closely.
How should I serve Trout Meuniere and can I reheat leftovers?
Serve with poached potatoes, sautéed green beans, or asparagus. Leftovers keep 1 to 2 days in the fridge. Reheat gently in a low oven (about 275°F) or warm skillet with a little butter to avoid drying out.
What is Trout Meuniere?
Trout Meuniere is a classic French preparation where mild white fish is lightly floured, fried in butter until crisp, then dressed with lemon, fresh parsley, and toasted almonds.
Can I use fillets instead of whole trout?
Yes. The recipe works with whole trout or fillets. Thin fillets take about 5 minutes per side; whole trout needs about 5 to 7 minutes per side depending on thickness.
How do I stop the butter from burning?
Use moderate heat and watch the butter. When it darkens and smells burnt, pour it off, add fresh butter, let it foam, then add lemon. You can also use clarified butter or mix a little oil with the butter to raise its smoke point.
Can I use olive oil instead of butter?
You can, but olive oil changes the traditional flavor. For a similar taste with less burning, use clarified butter or a 50/50 mix of butter and neutral oil.
How can I make this gluten-free?
Replace the all-purpose flour with rice flour, cornstarch, or a gluten-free 1:1 flour. Rice flour gives a light, crisp coating similar to the original.
How do I know when the fish is cooked?
The fish is done when the flesh is opaque and flakes easily with a fork. For a precise check, the internal temperature should reach 145°F (63°C).
What's the best way to toast almond slivers?
Toast almonds in a dry skillet over medium heat, stirring often, until lightly golden and fragrant, about 3 to 5 minutes. Or spread on a baking sheet and toast at 350°F for 5 to 7 minutes, watching closely.
How should I serve Trout Meuniere and can I reheat leftovers?
Serve with poached potatoes, sautéed green beans, or asparagus. Leftovers keep 1 to 2 days in the fridge. Reheat gently in a low oven (about 275°F) or warm skillet with a little butter to avoid drying out.
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