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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Jack Sabins Trout Meuniere Recipe

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This recipe for Jack Sabins Trout Meuniere is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Trout (2) filets
1 cup flour
1 egg
1 1/2 c. water
3/4 c. oil
juice of 1 lemon
1 1/2 stick butter
salt and pepper to taste
1/3 cup chopped parsley
Directions:
Directions:
Whisk egg and 1 cup water.
Cook fish with egg wash then dredge in flour..
Pan fry in oil over medium heat, rotating pan on fire until filets are golden and crusty. Salt and pepper as you fry. Remove fish to warm plates in low oven to keep warm. Drain oil

Place butter in 1/4 cup water in small pan; as water reduces butter will become creamy and thick, add lemon juice and whisk Pour this sauce over warm filets
Garnish with lemon and parsley
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Jack Sabin's was a Steak and Seafood restaurant in Baton Rouge in the 50's and 60's known for really good food!

 

 

 

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