Deborah Dana

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Deborah Dana

Trout Meuniere

Name: Trout Meuniere
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

30 mins

Low

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Deborah Dana

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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.

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Ingredients

4 portions

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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.