Name: Trout Meunière
Yield: Yield: 4 to 8 Servings.
Cuisine: United States
Ingredients: ¼ cup finely chopped parsley; 8 lemon slices, seeded; 8 tablespoons butter; Freshly ground pepper to taste; ½ cup milk; 8 small trout (about 5 ounces each), or 4 large trout (8 to 10 ounces each); ½ to 1 cup peanut, vegetable, or corn oil; Juice of 1 lemon; Salt to taste, if desired; ¼ cup flour

Preparation info

Yield:
4 to 8
Servings.

Difficulty
Easy

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.