Trout Meuniere

Deborah Dana
Deborah Dana
Trout Meuniere is the traditional way to prepare rainbow trout. This recipe, originating from France, is delicious and easy to prepare.
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Ingredients
4
Servings
  • 4 trout, rainbow brand (250 grams each)
  • 1 cup whole milk 1 cup whole milk
  • 1/4 cups flour 1/4 cups flour
  • 1/2 tablespoons salt 1/2 tablespoons salt
  • 4 tablespoons vegetable oil 4 tablespoons vegetable oil
  • 1/4 cups lime juice 1/4 cups lime juice
  • 4 tablespoons butter 4 tablespoons butter
  • 1/4 cups parsley, chopped 1/4 cups parsley, chopped
Preparation
30 mins
0 mins
Low
  • Take the trout and rinse them well with cold water. Dry them with paper towels.
  • Place the milk in a deep container and let the trout marinate for 15 minutes.
  • In a large plate, mix the flour and salt and coat each trout in the mixture, then place them on a plate.
  • In a large pan, heat 2 tablespoons of olive oil over medium heat.
  • Cook 2 trout in the oil for about 5 minutes on each side. Remove from the oil and place on paper towels to absorb excess oil. Repeat with the remaining 2 trout.
  • In a small pan, cook the lemon juice over medium heat for 30 seconds. Add the butter and cook for 2 minutes. Add the parsley and remove the sauce from the heat.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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