Pan-Fried Trout Meuniere
Description
This International main features Oz trout, cleaned but. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
With heads left on 1/2 c Milk 1/2 c All-purpose flour Salt and freshly ground Black pepper 1/4 c Corn or vegetable oil 8 tb Unsalted butter 6 Lemon slices Juice of 1 lemon 4 tb Finely chopped parsley Leaves
-
Place the trout in a large pan and
-
pour in the milk.
-
Turn the trout in the milk.
-
Spread the flour over a flat dish and season it well with salt and pepper.
-
Remove the trout from the milk and dredge them well in the flour, shaking off any excess flour.
-
Heat the oil in a heavy nonstick frying pan or black steel pan over medium-high
-
heat and
-
add the trout.
-
Cook until golden brown, about 6 minutes on each side.
-
Baste often to keep the trout moist.
-
Remove the trout to a warm platter.
-
Pour off the fat from the frying pan and wipe it clean with paper towels.
-
Return the pan to the
-
heat and
-
melt the butter, shaking the pan and stirring until it turns hazlenut brown.
-
Do not let it burn.
-
Place a lemon slice atop each trout.
-
Sprinkle them with the lemon juice then pour the butter over them.
-
Garnish with the chopped parsley and serve immediately.
-
The Seafood Cookbook, Classic to Contemporary, by Pierre Franey & Bryan Miller, Random House, NY, 1986
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 222.0kcal
- % Daily Value *
- Total Fat 8.1g13%
- Saturated Fat 1.7g9%
- Cholesterol 85.5mg29%
- Sodium 66.0mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 33.0g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
but, cleaned, fish, frying, international, main, meuniere, panfried, title, trout
