Trout Meunière / Trout Amandine
Entree Creole, Southern, Cajun, Seafood
- Prep Time:
- Cook Time:
- Total Time:
- Yield: 4 Servings
- 1 cup clarified butter
- 4 (6-8 oz.) boneless speckled trout fillets
- Kosher salt to taste
- Black pepper to taste
- 5 cups white flour, seasoned
- 8 oz. Meunière Sauce
- 8 tbs. almonds, sliced and roasted (for Amandine style)
- In a sauté pan, melt the clarified butter over medium-high heat.
- While the clarified butter is heating up, season speckled trout fillets with salt and pepper and dredge in seasoned flour.
- Place trout fillets in fry pan skin-side down.
- Cook skin-side down until flour browns.
- Flip trout over and finish cooking through.
- Remove the trout from the pan and place on a serving plate.
- Ladle two fluid ounces of Meunière Sauce on top of each fish.
- For Amandine style, add two tablespoons of sliced, roasted almonds on top of each fish prior to Meunière Sauce. Yields 4 servings.
Ingredients (Meunière Sauce):
- 1 lb. butter, softened
- 1 lemon, juiced
- 2 tbs. red wine vinegar
Instructions (Meunière Sauce):
- In a saucepan, brown the softened butter over medium-high heat.
- Remove from heat and whisk in the lemon juice and red wine vinegar. Yields 4 servings.
Court of Two Sisters Cookbook available at www.courtoftwosisters.com
Recipe By: Court of Two Sisters
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