Main Meal Recipes > Trout Meunière
4 tablespoons flour seasoned with salt and pepper
1/2 cup butter
1 tablespoon fresh lemon juice
3 tablespoons finely chopped parsley
lemon to garnish
chopped Dill or Fennel to garnish
(see measure conversions for more information)
- Place the seasoned flour on a large plate and coat the fish in it.
- Melt half of the butter in a heavy bottomed pan and fry the fish carefully for about 6 minutes.
- They will then need turning.
- Be careful not to break them and then cook for another 6 minutes on the other side.
- Put the trout onto a warm serving plate and sprinkle the fish with the lemon juice and the dill or fennel.
- Put the other half of the butter into the pan and heat it to a medium brown colour.
- Pour this over the fish.
Serve with Florence fennel salad
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
How to make Trout Meunière:
A classic French method of cooking trout. Serves 4.
Ingredients
4 whole trout4 tablespoons flour seasoned with salt and pepper
1/2 cup butter
1 tablespoon fresh lemon juice
3 tablespoons finely chopped parsley
lemon to garnish
chopped Dill or Fennel to garnish
(see measure conversions for more information)
Method
- Rinse the fish under the cold tap and make sure that the body cavity is clear.- Place the seasoned flour on a large plate and coat the fish in it.
- Melt half of the butter in a heavy bottomed pan and fry the fish carefully for about 6 minutes.
- They will then need turning.
- Be careful not to break them and then cook for another 6 minutes on the other side.
- Put the trout onto a warm serving plate and sprinkle the fish with the lemon juice and the dill or fennel.
- Put the other half of the butter into the pan and heat it to a medium brown colour.
- Pour this over the fish.
Serve with Florence fennel salad
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
