Trout Meuniere Recipe
Ingredients
1/2 cup butter
4 8 oz trout, cleaned, patted dry
Salt flour
1 tbsp vegetable oil
2 tbsp butter
1/4 cup parsley, coarsely chopped
2 tbsp lemon juice
Directions
In a saucepan, melt 1/2 cup (125 mL) butter.
Skim fat.
Pour clarified butter into a frying pan.
Set aside.
Season trout inside and out with salt.
Dredge with flour.
Shake off excess flour.
Over moderate heat, in a large heavy bottomed frying pan, heat oil and melt 2 tbsp (30 mL) butter.
Cook trout 5-6 minutes each side.
Transfer trout to a warm serving dish.
Keep warm.
In the same frying pan, heat clarified butter to a golden color.
Sprinkle trout with parsley, lemon juice and melted butter.
Skim fat.
Pour clarified butter into a frying pan.
Set aside.
Season trout inside and out with salt.
Dredge with flour.
Shake off excess flour.
Over moderate heat, in a large heavy bottomed frying pan, heat oil and melt 2 tbsp (30 mL) butter.
Cook trout 5-6 minutes each side.
Transfer trout to a warm serving dish.
Keep warm.
In the same frying pan, heat clarified butter to a golden color.
Sprinkle trout with parsley, lemon juice and melted butter.
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