Trout with Meuniere Sauce or “Forelle nach Art der Müllerin” (the miller’s wife) is a traditional dish which means that the fish is dredged in flour before browning in butter, enhancing the aromas and flavors. Lemon and parsley is added to further finish the trout.
You may cook the fish whole for this recipe or, if they are large, remove the head behind the gills. This trout recipe may also be made with any sweet water fish, and is particularly good with freshly-caught fish.
Two pounds of whole fish should feed two people, when cleaned and cooked.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
- ***Per 2 lb. of fish (1 1/2 to 2 lb. cleaned)***
- 3 T. flour (I use brown rice flour with good results)
- 4 T. butter or clarified butter
- Juice from 1 lemon (about 3 tablespoons)
- Salt
- Worcestershire sauce to taste (about 1 teaspoon)
- Pepper
- Parsley, chopped
Preparation:
Clean and dry the fish. Melt the butter in a pan. Sprinkle the fish with half the lemon juice, dredge in flour, salt lightly.
Brown the trout 5-10 minutes on one side in the butter, then turn and brown the other side. Cook until the fish flakes easily and in no longer pink or jelly like. This depends on the size of the fish.
Remove trout to a platter to keep warm.
Add lemon juice to the butter in the pan and warm briefly. Add pepper and Worcestershire sauce to taste. Spoon over trout, sprinkle with parsley and serve.
You can serve a whole large fish on a platter, surrounded by boiled potatoes and sprinkled with parsley. If the fish are small, serve each person a single fish.
Loosen the meat from the backbone and slip it off the bones to serve in larger pieces. You can use two forks or a fork and a small spatula for this.
Note: If you can use clarified butter, you won’t have browned (or burnt) buttermilk solids in your sauce, which can be bitter.
