Trout Meunière Recipe

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Category:	Category: Poultry and Seafood

Ingredients:	Ingredients: 6 brook trout Milk ⅓ cup flour ½ teaspoon salt Pepper Oil ⅔ cup butter Juice of 1 lemon Lemon slices Chopped parsley

Directions:	Directions: Clean the trout, remove the fins, but leave the head and tails on. Make slashes 2 inches apart in the skin sides of the fish. Dip in milk and drain well. Mix flour, salt, and pepper. Roll fish in mixture. Heat enough butter in a skillet to cover the bottom to a depth of about ¼-inch and add some oil. When hot, add trout and brown well on both sides (5 to 6 minutes a side). When cooked, remove to a hot serving platter. Pour off the fat from the skillet and wipe well with paper towels. Add the remaining butter and cook until it is hazelnut brown. Add the lemon juice. Pour the butter over the trout. Garnish with lemon and parsley.

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Trout Meunière Recipe

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