Trout Meunière

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Trout is the most delicately textured and deliciously flavoured fish, but it is rarely served at home which is a pity because it is one of the quickest and easiest to cook. For family eating it is simple to serve the fish at its best – straight from the pan to the table.


  • 4 fresh trout
  • seasoned flour
  • 50–75 g/2–3 oz butte


Ask the fishmonger to clean out the trout. Holding each one by the tail, roll in seasoned flour to coat all over. Heat the butter and oil in a large frying pan and when hot, but not brown, add the fish one at a time.

Cook over moderate heat for about 5 minutes until nicely browned, then turn and cook the second side for a further 5 minutes. Lift from the pan on to a hot serving planer.