Trout Meunière, Old Style
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
44
Spice
42
Sweetness
45
Sourness
36
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1.5 cups
Flour1 tsp
Salt10 tbsps
Butter2 tbsps
Lemon Juice (strained)1 tbsp
Worcestershire Sauce1 tsp
Red Wine VinegarDirections:
1
Combine the flour, Creole seasoning, and salt in a wide bowl
2
Rinse the trout fillets and pat dry
3
Dredge the fish in the seasoned flour and knock off the excess
4
Make a medium-brown roux by melting the butter in a saucepan over medium heat
5
When it begins to bubble, add the remaining seasoned flour and cook, stirring constantly, until the mixture turns a medium brown
6
Put the stock into another saucepan and place over medium-high heat
7
Whisk the roux into the stock until dissolved
8
Add the lemon juice, Worcestershire sauce, and vinegar, and simmer for 3 minutes, then remove the pan from the heat
9
Keep the sauce warm while you prepare the fish
10
You can sauté the fish in butter if you like, but it's more common in New Orleans to fry it in abut an inch of oil heated to 375 degrees
11
Either way, cook until golden brown (about 2 minutes per side)
12
Spoon the sauce over the fish and serve with lemon wedges
13
Combine the flour, Creole seasoning, and salt in a wide bowl
14
Rinse the trout fillets and pat dry
15
Dredge the fish in the seasoned flour and knock off the excess
16
Make a medium-brown roux by melting the butter in a saucepan over medium heat
17
When it begins to bubble, add the remaining seasoned flour and cook, stirring constantly, until the mixture turns a medium brown
18
Put the stock into another saucepan and place over medium-high heat
19
Whisk the roux into the stock until dissolved
20
Add the lemon juice, Worcestershire sauce, and vinegar, and simmer for 3 minutes, then remove the pan from the heat
21
Keep the sauce warm while you prepare the fish
22
You can sauté the fish in butter if you like, but it's more common in New Orleans to fry it in abut an inch of oil heated to 375 degrees
23
Either way, cook until golden brown (about 2 minutes per side)
24
Spoon the sauce over the fish and serve with lemon wedges