Sauteed Trout a la Meuniere

Makes 5 servings

Ingredients

  • 10 trout fillets (3 to 4 oz each)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 11 tablespoons butter
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons chopped flat-leaf parsley

Directions

  1. Blot the trout dry with paper towels. Season with the salt and pepper and dredge in the flour.

  2. Heat the oil in a large sauté pan over medium heat. Working in batches, as necessary, sauté the trout until lightly browned on each side and cooked through, 3 to 4 minutes per side. Transfer the trout to a warmed dish and cover with aluminum foil to keep warm while preparing the sauce.

  3. Pour any excess oil from the pan. Add the butter, and cook over medium-high heat until lightly browned with a nutty aroma, 2 to 3 minutes.

  4. Add the lemon juice and swirl it around the pan to deglaze it. Stir in the parsley and pour or spoon the sauce over the trout. Serve immediately.

CIA FOODIES


Sautéed Trout A La Meuniere

Sauteed Trout a la Meuniere

Makes 5 servings

Ingredients

  • 10 trout fillets (3 to 4 oz each)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 11 tablespoons butter
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons chopped flat-leaf parsley

Directions

  1. Blot the trout dry with paper towels. Season with the salt and pepper and dredge in the flour.

  2. Heat the oil in a large sauté pan over medium heat. Working in batches, as necessary, sauté the trout until lightly browned on each side and cooked through, 3 to 4 minutes per side. Transfer the trout to a warmed dish and cover with aluminum foil to keep warm while preparing the sauce.

  3. Pour any excess oil from the pan. Add the butter, and cook over medium-high heat until lightly browned with a nutty aroma, 2 to 3 minutes.

  4. Add the lemon juice and swirl it around the pan to deglaze it. Stir in the parsley and pour or spoon the sauce over the trout. Serve immediately.

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