This glorious recipe is popular in France and Belgium, but equally at home in the Americas. Superb lemon flavor highlights the luscious taste and texture of pan fried trout. Simply wonderful.

Pan-Fried Trout Meuniere

Pan-Fried Trout Meuniere
Recipe type: Seafood
Serves: 6
  • 6 10-ounce trout, cleaned but with heads left on
  • 1/2 Cup milk
  • 1/2 Cup all-purpose flour
  • salt and freshly ground black pepper
  • 1/4 Cup corn or vegetable oil
  • 8 Tablespoons unsalted butter
  • 6 lemon slices
  • juice of 1 lemon
  • 4 Tablespoons finely chopped parsley leaves
  1. Place the trout in a large pan and pour in the milk.
  2. Turn the trout in the milk. Spread the flour over a flat dish and season it well with salt and pepper.
  3. Remove the trout from the milk and dredge them well in the flour, shaking off any excess flour.
  4. Heat the oil in a heavy nonstick frying pan or black steel pan over medium-high heat and add the trout.
  5. Cook until golden brown, about 6 minutes on each side. Baste often to keep the trout moist.
  6. Remove the trout to a warm platter.
  7. Pour off the fat from the frying pan and wipe it clean with paper towels.
  8. Return the pan to the heat and melt the butter, shaking the pan and stirring until it turns hazlenut brown. Do not let it burn.
  9. Place a lemon slice atop each trout. Sprinkle them with the lemon juice then pour the butter over them.
  10. Garnish with the chopped parsley and serve immediately.
The Seafood Cookbook, Classic to Contemporary, by Pierre Franey & Bryan Miller, Random House, NY, 1986.

Try it with sauteed Belgian Endive, a mixed salad and lemon wedges on the side.

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