Trout Meuniere

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Ingredients

1 Each Whole Trout, filleted and deboned
1 Each Lemon, jucied
1 teaspoon Parsley, chopped
3 ounces AP Flour
2 ounces Whole Butter
2 ounces Clarified Butter
As Needed Kosher Salt
As Needed Black Peppercorn

Preparation

1
Heat Clarified Butter in a saute pan.
2
Season the trout with salt and pepper then dredge the flesh side in flour.
3
Put the fillets in the pan floured side down and fry until brown then flip and fry skin side until crispy.
4
Drain on a paper towel.
5
Pour out hot oil from pan.
6
Add the whole butter to the pan and brown.
.

Yield:

12 servings

Added:

Friday, November 12, 2010 - 5:07pm

Creator:

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