Trout Meunière
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

Ingredients for - Trout Meunière

1. Boneless, skin-on rainbow trout fillets, patted dry - 4 (6 ounce) fillets
2. Kosher salt, divided - ¾ teaspoon
3. Finely ground black pepper - ½ teaspoon
4. All-purpose flour - ½ cup
5. Ghee (clarified butter) - 4 tablespoons
6. Unsalted butter - 6 tablespoons
7. Finely chopped shallot - 2 tablespoons
8. Fresh lemon juice - 3 tablespoons
9. Finely chopped fresh flat-leaf parsley - 3 tablespoons
10. Lemon wedges, for serving - 3 tablespoons

How to cook deliciously - Trout Meunière

1. Stage

Preheat the oven to 200 degrees F (93 degrees C). Line a rimmed baking sheet with parchment paper and set aside.

2. Stage

Season trout fillets evenly with 1/2 teaspoon salt and pepper. Lightly dredge each fillet in flour, shaking off excess flour.

3. Stage

Heat ghee over medium-high in a large skillet. When butter shimmers, add fish fillets skin-side down, cooking in batches if necessary. Cook for 2 to 3 minutes, flip, and continue cooking until the outside is lightly golden brown, and fish is just cooked through and opaque, 1 to 2 minutes. Remove cooked fish to the prepared baking sheet and place in the preheated oven to keep warm.

4. Stage

Pour excess ghee or clarified butter from skillet; wipe skillet clean. Add unsalted butter and shallot to the skillet and cook briefly over medium heat until butter is melted and shallot has softened a bit, about 1 minute. Stir in lemon juice and season with remaining 1/4 teaspoon salt. Allow mixture to cook for about 30 seconds. Remove from heat, and stir in parsley.

5. Stage

Place fish fillets on plates or a platter; top with sauce from skillet and serve immediately with lemon wedges on the side.