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Deborah Dana

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Recipe of Trout Meuniere
Recipe

Trout Meuniere

30 mins
Low
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Trout Meuniere is the traditional way to prepare a rainbow trout. This recipe, originally from France, is delicious and easy to prepare.
Learn more about Deborah Dana

Ingredients

4 portions
  • 4 trout, Rainbow brand (250 grams each)
  • 1 cup whole milk
  • 1/4 cups flour
  • 1/2 tablespoons salt
  • 4 tablespoons vegetal oil
  • 1/4 cups lemon juice
  • 4 tablespoons butter
  • 1/4 cups parsley, chopped

Preparation

Take the trout and rinse well with cold water. Dry them with paper towels.
Put the milk in a deep bowl and put the trout to marinate for 15 minutes.
In a large dish mix the flour and salt and add each trout in the mixture, then put them on a plate.
In a large skillet heat over medium heat 2 tablespoons olive oil.
Cook 2 trout in oil about 5 minutes each time. Remove from oil and put on paper towels to remove excess oil. Repeat with the 2 missing trout.
In a small saucepan, 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.

PRESENTATION

Put the 4 trouts in a platter and serve over them the lemon and butter sauce.

TIPS

To make different sauces you can add almonds, capers or bacon to the lemon and butter sauce.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Dani Corona
04/03/2020 22:12:51
Seguí la receta al pie de la letra y quedó súper deliciosa

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