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Trout Meunière
Preparation info
Serves
4
Difficulty
Easy
Appears in
The Times Calendar Cookbook
Published 1977
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.
Ingredients
4 - seasoned flour
50–75 g 2–3 oz 1 tablespoon - juice of
½
Method
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. Add the juice of the lemon to the hot butter. Heat for a moment, then pour over the fish and serve.