Main Meal Recipes > Trout Meunière

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


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)


- 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