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Deborah Dana
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Recipe of Trout Meuniere
Recipe

Trout Meuniere

30 mins
Low
15
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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

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