Best 4 Trout Meuniere Recipes

TROUT MEUNIERE

Steps:

• Coat both sides of fillets with crushed saltines. In a large skillet, melt 3 tablespoons butter over medium-high heat. Cook fillets for 3-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm. , In the same skillet, cook and stir the almonds in remaining butter until lightly toasted. Stir in the lemon juice. Serve with trout.

BROOK TROUT MEUNIERE WITH GINGER STUFFING

Steps:

• Place the shrimp, cream, ginger, shallots, Tabasco, salt and pepper in the bowl of a food processor. Process until the mixture is smooth and thick. This should take 30 to 40 seconds.
• Open the trout, divide the stuffing into four equal portions, and spread the mixture evenly on one side of the open trout. Fold over the other side to enclose the stuffing.
• Pour the milk onto a shallow platter, and mix the flour with salt and pepper in a flat dish. Dip each trout in the milk, shaking off any excess, and dredge each in the flour mixture, patting it to be sure the flour adheres.
• Heat the oil in a nonstick skillet large enough to hold the trout in one layer without crowding. Add the trout, and brown thoroughly on one side. Then turn the trout with a spatula, and brown the other side. The process should take about 4 minutes per side. While the fish are browning on the second side, baste the tops with hot oil from the pan to prevent the trout from drying out. When the fish are done, transfer them to a warm platter, and keep warm.
• Wipe out the pan with a paper towel, and return it to medium heat. Melt the butter, and cook until it is hazelnut in color. Stir in the lemon juice. Pour the butter mixture in equal portions over the trout. Garnish with the lemon slices, and sprinkle the parsley over all. Serve hot.

TROUT MEUNIERE AMANDINE

Steps:

• Preheat oven to 300 F. Place almonds on a baking sheet and toast in oven for 15 to 20 minutes, opening oven to stir almonds every 5 minutes while they cook. When they become a light golden brown, remove from oven and set aside. Make a wash by whisking together eggs and milk in shallow bowl. Season with salt and pepper, to taste. Season fillets with salt and pepper, to taste, and dust with flour. Submerge floured fillets in egg wash. Gently remove fillets from egg wash and allow excess to drip off. Put fillets back into flour, and then gently shake off excess flour. In a large, heavy-bottomed pot, heat oil to 350 F. Test readiness of oil by sprinkling a pinch of flour over it. Flour will brown instantly when oil has reached correct temperature. Add trout and fry for 4 to 5 minutes. Remove fish when crust is golden brown. Top each fillet with almonds and warmed meuniere sauce (recipe below). Garnish with lemon wedges. Sauce: In medium saucepan over medium heat, melt butter, whisking constantly, for 8 to 10 minutes, until sediment in butter turns dark brown, almost (but not quite) to the point of burning, and liquid is deep golden color. Remove pan from heat and continue to whisk slowly, adding lemon juice and vinegar to browned butter. Sauce will froth until acids have evaporated. When frothing subsides, sauce is complete.

TROUT MEUNIERE

Steps:

• 1. Rub Trout with lemon juice and pepper. Warm a platter for the fish in 200 degree oven.
• 2. Heat butter and oil in a large frying pan over medium-high heat. Add Trout and saute until lightly browned on one side, when edges become opaque and curl slightly,3 to 5 minutes, turn the fish. Heat until fish flakes easily when tested with a fork in the thickest portion.
• 3. Remove fish to the warm platter. Wipe out pan and melt butter. Add lemon juice and parsley all at once. Swirl and pour sauce over Trout.
• 4. Garnish with kiwi,avocado,or mango (optional)