Trout Meunière

Preparation info
  • Yield:

    4 to 8

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

When the chefs of New Orleans first created their dishes, supposedly based on the classic cooking of the French, they may have been in the traditional mold. But I have found that their preparations are at variance with the teachings of Escoffier and in certain dishes have re-created recipes that hark back to the classics. It is true of most of the recipes for trout printed here, including this Trout Meunière.