Trout Meuniere PDF Print E-mail
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Thursday, 23 June 2011 00:26

1½ cups flour 1 TBS salt-free Creole seasoning ¼ tsp salt 6 8-ounce speckled trout fillets 1¼ sticks butter 1 TBS olive oil 1 cup chicken stock 2 TBS lemon juice 1 TBS Worcestershire sauce 1 tsp red wine vinegar Peanut oil...


  1. 1½ cups flour
  2. 1 TBS salt-free Creole seasoning
  3. ¼ tsp salt
  4. 6 8-ounce speckled trout fillets
  5. 1¼ sticks butter
  6. 1 TBS olive oil
  7. 1 cup chicken stock
  8. 2 TBS lemon juice
  9. 1 TBS Worcestershire sauce
  10. 1 tsp red wine vinegar
  11. Peanut oil for frying
  12. Lemon wedges
  1. Combine flour, Creole seasoning and salt into a bowl;
  2. Rinse trout and pat dry; dredge fish in seasoned flour and shake off excess
  3. Prepare a medium-brown roux by melting butter and olive oil over medium high heat; whisk in remaining seasoned flour; stir constantly until medium brown temperature is reached; 15-18 minutes; remove from heat, stirring until mixture cools and cooking ends
  4. Into a saucepan put stock over medium-high heat; whisk in the roux slowly until dissolved
  5. Add lemon juice, Worcestershire and vinegar; simmer for 3 minutes, remove from heat and keep warm
  6. Heat oil in heavy duty, deep fry pan or fry pot; when oil reaches 375°; carefully drop in the battered fish (a few at a time; don’t overcrowd); cook until golden brown, about 2 minutes per side
  7. Spoon sauce over fish and serve with lemon wedges

Serves 6


Last Updated on Wednesday, 06 July 2011 03:12