Trout Meuniere Recipes

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TROUT MEUNIèRE, OLD STYLE



Trout Meunière, Old Style image

Provided by Tom Fitzmorris

Categories     Sauté     Mardi Gras     Dinner     Trout     Butter     Lemon Juice     Sugar Conscious     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

1 1/2 cups flour
1 tablespoons salt-free Creole seasoning
1/4 teaspoon salt
Six 8-ounce speckled trout fillets
1 1/4 sticks (10 tablespoons) butter
1 cup veal stock
2 tablespoons lemon juice, strained
1 tablespoon Worcestershire sauce
1 teaspoon red wine vinegar
Peanut oil, for frying
Lemon wedges

Steps:

  • 1. Combine the flour, Creole seasoning, and salt in a wide bowl. Rinse the trout fillets and pat dry. Dredge the fish in the seasoned flour and knock off the excess.
  • 2. Make a medium-brown roux by melting the butter in a saucepan over medium heat. When it begins to bubble, add the remaining seasoned flour and cook, stirring constantly, until the mixture turns a medium brown.
  • 3. Put the stock into another saucepan and place over medium-high heat. Whisk the roux into the stock until dissolved. Add the lemon juice, Worcestershire sauce, and vinegar, and simmer for 3 minutes, then remove the pan from the heat. Keep the sauce warm while you prepare the fish.
  • 4. You can sauté the fish in butter if you like, but it's more common in New Orleans to fry it in abut an inch of oil heated to 375 degrees. Either way, cook until golden brown (about 2 minutes per side).
  • 5. Spoon the sauce over the fish and serve with lemon wedges.

TROUT MEUNIERE



Trout Meuniere image

Very popular dish in South Louisiana using fresh caught trout. This recipe calls for regular white flour, but use whole wheat flour if you want to lower the Glycemic Index. From Sugarfree New Orleans.

Provided by Melissa Spangler

Categories     Trout

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

6 large trout fillets
1 1/2 cups flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
6 tablespoons butter
2 tablespoons minced parsley
1 tablespoon lemon juice

Steps:

  • Rinse trout filets and pat dry.
  • Mix salt and pepper with the flour and roll fillets in the flour mixture.
  • Melt the butter in a large frying pan and saute the filets for five minutes.
  • Turn the fish and saute the other side for about four minutes.
  • Put the trout on a warm serving dish and sprinkle with a little more salt and pepper.
  • Add the lemon juice and the parsley to the butter remaining in the pan and heat until foamy. Pour over the trout and serve.

Nutrition Facts : Calories 334, Fat 17.1, SaturatedFat 8.2, Cholesterol 76.3, Sodium 705.7, Carbohydrate 24.3, Fiber 0.9, Sugar 0.2, Protein 19.8

EASY SOLE MEUNIERE



Easy Sole Meuniere image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

Steps:

  • Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
  • Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
  • Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

TROUT A LA MEUNIERE



Trout a la Meuniere image

Provided by Food Network

Categories     main-dish

Time 25m

Yield easy

Number Of Ingredients 38

2 tablespoons white wine
4 (6-ounce) trout fillets
1 teaspoon salt, plus more for seasoning
1 teaspoon Essence, recipe follows
1 cup all-purpose flour
2 tablespoons olive oil
1 stick, cubed, softened unsalted butter
1 tablespoon minced shallots
1/4 cup lemon juice
2 tablespoons chopped fresh parsley leaves
Freshly ground pepper
2 tablespoons white wine
4 (6-ounce) trout fillets
1 teaspoon salt, plus more for seasoning
1 teaspoon Essence, recipe follows
1 cup all-purpose flour
2 tablespoons olive oil
1 stick, cubed, softened unsalted butter
1 tablespoon minced shallots
1/4 cup lemon juice
2 tablespoons chopped fresh parsley leaves
Freshly ground pepper
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 1/2 tablespoons paprika

Steps:

  • Preheat the oven to 200 degrees F.
  • Season the trout fillets with the salt and Essence. Lightly dredge the seasoned trout in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 2 1/2 to 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.
  • Once the fish are cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots. As the shallots cook, and the butter stops foaming, about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.
  • Preheat the oven to 200 degrees F.
  • Season the trout fillets with the salt and Essence. Lightly dredge the seasoned trout in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 2 1/2 to 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.
  • Once the fish are cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots. As the shallots cook, and the butter stops foaming, about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

BROOK TROUT MEUNIERE WITH GINGER STUFFING



Brook Trout Meuniere With Ginger Stuffing image

Provided by Pierre Franey

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

1/4 pound shrimp, peeled, deveined and cut into small pieces
1/4 cup heavy cream
1 tablespoon grated fresh ginger
1 tablespoon chopped shallots
Dash Tabasco
Salt and freshly ground white pepper to taste
4 brook trout (about 1/2 pound each when cleaned), bones removed but with heads left on
1/4 cup milk
4 tablespoons flour for dredging
2 tablespoons vegetable oil
4 tablespoons butter
1 tablespoon fresh lemon juice
4 slices lemon
2 tablespoons chopped parsley

Steps:

  • Place the shrimp, cream, ginger, shallots, Tabasco, salt and pepper in the bowl of a food processor. Process until the mixture is smooth and thick. This should take 30 to 40 seconds.
  • Open the trout, divide the stuffing into four equal portions, and spread the mixture evenly on one side of the open trout. Fold over the other side to enclose the stuffing.
  • Pour the milk onto a shallow platter, and mix the flour with salt and pepper in a flat dish. Dip each trout in the milk, shaking off any excess, and dredge each in the flour mixture, patting it to be sure the flour adheres.
  • Heat the oil in a nonstick skillet large enough to hold the trout in one layer without crowding. Add the trout, and brown thoroughly on one side. Then turn the trout with a spatula, and brown the other side. The process should take about 4 minutes per side. While the fish are browning on the second side, baste the tops with hot oil from the pan to prevent the trout from drying out. When the fish are done, transfer them to a warm platter, and keep warm.
  • Wipe out the pan with a paper towel, and return it to medium heat. Melt the butter, and cook until it is hazelnut in color. Stir in the lemon juice. Pour the butter mixture in equal portions over the trout. Garnish with the lemon slices, and sprinkle the parsley over all. Serve hot.

TROUT MEUNIERE



Trout Meuniere image

Tossed green salads are always a great way to complete a nice meal, and this recipe goes well with just about any main course for an elegant presentation.-Nancy Kelley, Nashville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5

4 trout fillets (6 ounces each)
1-1/3 cups crushed saltines
4 tablespoons butter, divided
1 package (2-1/4 ounces) sliced almonds
2 tablespoons lemon juice

Steps:

  • Coat both sides of fillets with crushed saltines. In a large skillet, melt 3 tablespoons butter over medium-high heat. Cook fillets for 3-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm. , In the same skillet, cook and stir the almonds in remaining butter until lightly toasted. Stir in the lemon juice. Serve with trout.

Nutrition Facts : Calories 337 calories, Fat 24g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 389mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 3g fiber), Protein 15g protein.

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