Trout Meunière / Trout Amandine
- 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.
- 1 lb. butter, softened
- 1 lemon, juiced
- 2 tbs. red wine vinegar
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