Trout Meunière
Two gutted trout are seasoned with salt, dredged in flour, pan-fried in butter until golden brown, then drizzled with brown butter, lemon juice, and parsley, served with boiled potatoes.
- 45 min
- 568 kcal / serving
- easy
- Protein
- 41 g
- Fat
- 26.7 g
- Carbs
- 37 g
Contains: fish, gluten, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 2 gutted trout (300 g each)
- 50 g plain flour
- 50 g butter (for frying and brown butter)
- 1/2 lemon
- 1/2 bunch parsley
- Salt
- Pepper
- 400 g waxy potatoes
Method
- Peel the potatoes, cut them into equal-sized pieces, and boil them in salted water for about 20 minutes until tender.
- Thoroughly season the gutted trout inside and out with salt and pepper, then dredge them in flour and shake off any excess.
- In a large pan, melt 2 tbsp butter over medium heat and pan-fry the trout for about 5-7 minutes on each side until golden brown and cooked through.
- Meanwhile, finely chop the parsley and halve the lemon.
- Keep the fried trout warm. Melt the remaining butter in the pan and brown it over medium heat until it smells nutty.
- Deglaze the brown butter with the juice of half the lemon and add the chopped parsley.
- Arrange the trout on plates, drizzle with the brown butter, lemon, and parsley sauce, and serve with the boiled potatoes.
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