Trout Meuniere Recipe
Ingredients
| Flour | 3/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Thyme | 1/8 Teaspoon | |
| 4 brook trout | ||
| Margarine stick | 1/2 | |
| Butter stick | 1 /2 | |
| Mushrooms | 1/2 Cup (16 tbs), chopped | |
| Lemon juice | 1 Tablespoon | |
| Parsley | 4 Tablespoon, chopped | |
| Chives | 1 Tablespoon, chopped | |
Directions
Combine flour, salt, pepper and thyme; roll trout in seasoned flour.
Cook trout in margarine in skillet over low heat until browned on both sides.
Place trout on heated platter; keep hot.
Brown butter in saucepan.
Add mushrooms; saute for 5 minutes.
Add lemon juice, parsley, chives and salt.
Simmer, stirring constantly, until heated through; pour over trout.
Garnish with lemon slices dusted with paprika.
Cook trout in margarine in skillet over low heat until browned on both sides.
Place trout on heated platter; keep hot.
Brown butter in saucepan.
Add mushrooms; saute for 5 minutes.
Add lemon juice, parsley, chives and salt.
Simmer, stirring constantly, until heated through; pour over trout.
Garnish with lemon slices dusted with paprika.
Chef
