Main Meal Recipes > Trout Meunière

How to make Trout Meunière:
A classic French method of cooking trout. Serves 4.



Ingredients

4 whole trout
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)

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


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Land For Food Production

Sat May 15, 2010 9:18 pm // 8 comments // granny_nuts


I wonder just how much land it would take to feed a family of, say, 4? I know that if my family didn't buy fruit and veg we wouldn't have enough to eat but is self sufficiency down to amount of land or method of growing? Last year I overcrowded my small veg plot with counter-productive results like mildew and snail infestation that went unnoticed until we came to pick the tomatoes (all holes!). I wonder if anyone has ever been totally self providing or whether the local market and barter played...