Trout Meunière, Old Style

Name: Trout Meunière, Old Style
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 10 Tbsps 1/4 sticks butter; 1 Tbsp salt-free Creole seasoning; 355 milliliters flour; 2 Tbsps lemon juice, strained; 6 servings Lemon wedges; 6 servings Peanut oil, for frying; 1 teaspoon red wine vinegar; 0 teaspoons salt; 1 kilograms speckled trout fillets; 237 milliliters veal stock; 1 Tbsp Worcestershire sauce

Trout Meunière, Old Style might be just the main course you are searching for. This recipe serves 6. Watching your figure? This pescatarian recipe has 642 calories, 52g of protein, and 36g of fat per serving. This recipe covers 37% of your daily requirements of vitamins and minerals. A mixture of salt, veal stock, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert. 1 person found this recipe to be flavorful and satisfying.

Instructions

Combine the flour, Creole seasoning, and salt in a wide bowl. Rinse the trout fillets and pat dry. Dredge the fish in the seasoned flour and knock off the excess.

Ingredients you will need

Creole Seasoning

All Purpose Flour

Trout Fillets

Fish

Salt

Equipment you will use

Bowl

Make a medium-brown roux by melting the butter in a saucepan over medium heat. When it begins to bubble, add the remaining seasoned flour and cook, stirring constantly, until the mixture turns a medium brown.

Ingredients you will need

Seasoned Flour

Butter

Equipment you will use

Sauce Pan

Put the stock into another saucepan and place over medium-high heat.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

Whisk the roux into the stock until dissolved.

Ingredients you will need

Stock

Equipment you will use

Whisk

Add the lemon juice, Worcestershire sauce, and vinegar, and simmer for 3 minutes, then remove the pan from the heat. Keep the sauce warm while you prepare the fish.

Ingredients you will need

Worcestershire Sauce

Lemon Juice

Vinegar

Sauce

Fish

Equipment you will use

Frying Pan

You can saut the fish in butter if you like, but it's more common in New Orleans to fry it in abut an inch of oil heated to 375 degrees. Either way, cook until golden brown (about 2 minutes per side).

Ingredients you will need

Butter

Fish

Cooking Oil