"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Trout Meunière Recipe

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This recipe for Trout Meunière, by , is from The Yaras Family Cookbook Project, 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!

Cathy Yaras


6 brook trout
⅓ cup flour
½ teaspoon salt
⅔ cup butter
Juice of 1 lemon
Lemon slices
Chopped parsley

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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