Trout Meuniere
I learned this recipe when I was a little kid. The local fish pond provided fun and fresh trout.
I learned this recipe when I was a little kid. The local fish pond provided fun and fresh trout.
- Carbohydrate 22.5421249939523 g
- Cholesterol 80.5730151098901 mg
- Fat 18.3730911400322 g
- Fiber 5.79162479349435 g
- Protein 20.9335246557747 g
- Saturated Fat 9.02732984888882 g
- Serving Size 1 1 Serving (281g)
- Sodium 156.577142856984 mg
- Sugar 16.750500200458 g
- Trans Fat 1.63489917579842 g
- Calories 308 calories
Step-by-step
- Rinse the cleaned fish under cold water and pad dry.
- Dip the fish in a little cold milk then in the flour mixed with salt and pepper.
- Melt the butter or (oil and butter if you prefer) in a large frying pan.
- When the butter is starting to foam, fry the trout about 6 minutes on each side turning it carefully.
- Add a generous amount of lemon while the fish is cooking.
- Serve with lemon wedges and a little bundle of parsley.
Trout Meuniere
This classic French dish is a delicious and easy way to cook trout. The crispy skin and tender flesh are sure to please everyone at the table.
I learned this recipe from my grandmother, who was a wonderful cook. She always made it with fresh trout from the local fish pond. I love the way the lemon and parsley brighten up the flavor of the fish. It's a simple dish, but it's always a hit.
I like to serve trout meuniere with roasted potatoes and a green salad. It's a light and healthy meal that's perfect for any occasion.
