Patricia Lousada

Trout à la Meunière

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Game Cookery
Game Cookery

By Patricia Lousada

Published 1989

  • About

Although this is one of the best known methods of cooking trout it is also one of the best. If the trout are fresh and the cooking done carefully the skin should be deliciously crisp and the flesh tender and moist.

Ingredients

  • 4 fresh trout, cleaned
  • seasoned flour
  • 85 g (3 oz)

Method

Roll each trout in seasoned flour, shaking them to remove the excess. Heat 60 g (2 oz) of butter with the oil in a frying pan large enough to hold the fish in one layer. When the butter is frothy add the fish. Fry the trout for about 5 minutes on one side, turn carefully and fry the second side for 5 minutes. Remove the fish to heated plates. Add the remaining butter to the pan and brown the al