Ingredients for Trout Meuniere
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How to Make Trout Meuniere
- Gently rinse the trout fillets and pat them completely dry with paper towels. Season both sides generously with salt and pepper.
- In a shallow dish, place the flour. Dredge each trout fillet in the flour, ensuring it's evenly coated.
- Melt 2 tablespoons of butter in a large oven-safe skillet (cast iron preferred) over medium-high heat. Once melted and shimmering, carefully place the trout fillets in the hot skillet.
- Sear the trout for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- Transfer the cooked trout to a warm serving dish and keep warm.
- Add the remaining 2 tablespoons of butter to the skillet. Add the lemon juice and parsley. Cook for 1 minute, or until the sauce is slightly thickened and emulsified.
- Spoon the lemon-butter sauce generously over the trout fillets and serve immediately. Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
0g
Fat
41g
Carbs
8g
