French in origin, trout meuniere is fish coated in seasoned flour that’s been cooked in butter. A “meuniere” is a miller's wife, with the name coming from the idea that ingredients are cooked in flour. In the US, Creole-style trout meuniere was developed by Count Arnaud Cazenave, proprietor of the New Orleans restaurant, Arnaud's. This recipe is in the creole style and is highly spiced.
Recipe Servings: 6
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup all-purpose flour
- 1 Tbsp salt-free creole seasoning
- ½ tsp salt
- 6 fillets speckled trout, 6–8 oz each
- ½ cup butter
- ¼ cup beef stock
- 1 Tbsp lemon juice, strained
- 1 Tbsp Worcestershire sauce
- 1 tsp red wine vinegar
- Peanut oil, as needed for frying
- 1 lemon, cut in wedges
Directions
- Prepare a pan, covering with waxed paper.
- Rinse trout fillets and pat dry.
- In a wide bowl, combine flour, Creole seasoning, and salt.
- Dredge each of the fish fillets through the seasoned flour, tapping to remove excess.
- Place on the pan and set aside.
- In a saucepan, melt butter over medium heat.
- When just bubbling, add ⅓ cup seasoned flour and stir constantly until a thickened paste forms.
- Continue to stir until a medium brown color is reached, then remove pan from heat and whisk in the stock, lemon juice, Worcestershire sauce, and vinegar.
- Whisk until the sauce is smooth.
- Reduce heat and keep warm while preparing fish.
- In a heavy frying pan, heat 1 inch of oil to 375°F.
- Fry the fish fillets about 4 minutes, flipping halfway through, until they are golden-brown on both sides.
- To serve, top fish fillets with butter sauce and garnish with lemon wedges.
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