trout meuniere

Name: Trout Meuniere
Prep time: 5 min
Cook time: 10 min
Yield: 4
Cuisine: Cajun/Creole
Ingredients: 4 - medium trout; - lemon juice; - black pepper,freshly ground.; 2 tablespoon(s) butter; 2 tablespoon(s) canola oil; 1/4 cup(s) butter; 1/4 cup(s) lemon juice or white wine; 1/4 cup(s) parsley,fresh,minced; - garnish with kiwi,avocado,or mango slices

(1 RATING)

28 Pinches

billy haze

Philadelphia, PA

Updated on May 10, 2013

an old fashioned ,quick and easy dish. Classic Creole dish.

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prep time 5 Min

cook time 10 Min

method Pan Fry

yield 4 serving(s)

Ingredients

4 - medium trout
- lemon juice
- black pepper,freshly ground.
2 tablespoons butter
2 tablespoons canola oil
1/4 cup butter
1/4 cup lemon juice or white wine
1/4 cup parsley,fresh,minced
- garnish with kiwi,avocado,or mango slices

How To Make trout meuniere

Step 1

Rub Trout with lemon juice and pepper. Warm a platter for the fish in 200 degree oven.

Step 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.
Step 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.
Step 4

Garnish with kiwi,avocado,or mango (optional)
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