Brook Trout Meunière

Dinner

Brook Trout Meunière

Name: Brook Trout Meunière
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 brook trout, about 8 ounces each; 1 cup flour; 1 teaspoon salt; ½ teaspoon black pepper; 1 ¼ cup Clarified Butter; 3 tablespoons butter; Chopped parsley; Lemon wedges

Cuisine:French

Course:Dinner

10m prep 10m cook 20m ready

Brook trout dredged in seasoned flour and pan-fried in clarified butter, then finished with a brown butter meunière sauce, parsley, and lemon wedges.

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Ingredients

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Units:

As Written US Metric

4 brook trout, about 8 ounces each
1 cup flour
1 teaspoon salt
½ teaspoon black pepper
1 ¼ cup Clarified Butter (opens in new tab) ¼ cup Clarified Butter
- 1 pound butter
Sub-recipe steps
1. Melt in a saucepan over low heat: 1 pound butter
2. Once melted, do not stir. Skim off any foam that comes to the surface.
3. For clarified butter, remove from the heat after the foaming ceases. Let stand a few minutes, allowing the milk solids to settle to the bottom. Carefully pour the liquid into a heatproof container, leaving the solids behind, or pour through a fine-mesh sieve lined with a coffee filter or flour sack towel.
4. For ghee, continue heating the butter over the lowest heat possible, keeping it below a simmer until golden and brown milk solids have settled at the bottom of the pan. This can take up to 1 hour. At this slow rate, the milk solids settle nicely. Pour or strain into a container as for clarified butter.
5. Both can be stored in an airtight container for 6 to 8 months in the refrigerator. When chilled, clarified butter and ghee become grainy. They should not be used as a spread, only in cooking.
3 tablespoons butter
Chopped parsley
Lemon wedges

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

4 brook trout, about 8 ounces each
1 cup flour
1 teaspoon salt
½ teaspoon black pepper
1 ¼ cup Clarified Butter
3 tablespoons butter
Chopped parsley
Lemon wedges

Let's Cook

Step 1.

Please read About Searing, Sautéing, and Pan-Frying Fish. Have ready: 4 brook trout, about 8 ounces each
Step 2.

Cut off the fins; leave the heads and tails on. Thoroughly whisk together on a plate: 1 cup flour; 1 teaspoon salt; ½ teaspoon black pepper
Step 3.

Dredge the trout in the seasoned flour. Heat in a large skillet over medium-high heat: ¼ cup Clarified Butter
Step 4.

When the butter is hot, add the trout and cook, turning once, until firm and nicely browned, about 3 minutes per side. Transfer to a hot platter. Add to the drippings in the skillet: 3 tablespoons butter
Step 5.

Let it brown. Sprinkle the fish with: Chopped parsley
Step 6.

Pour the browned butter over the fish. Garnish with: Lemon wedges

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