Trout Meunière is perhaps the most popular dish on the menu of many Creole restaurants in New Orleans. Meunière Sauce is a rich, simple pan sauce that derives its distinctive flavor from butter, parsley, and lemon juice. When spooned over pan-fried speckled trout, you have a masterpiece of Creole cooking. Let's explore Sweet Daddy D’s simple, no-angst recipe for the New Orleans classic, Trout Meunière.
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What is Meunière Sauce?
The term, Meunière, refers to both a sauce and a method. Pronounced muhn-yair, the literal translation of this French term is “Miller’s Wife”. A “miller” grinds grains (like wheat or corn) into flour, so it would be common for a miller’s wife to use the miller’s flour in cooking. Thus the term à la meunière (in the manner of the Miller’s wife) means cooking something that has first been dredged in flour.
A Meunière Sauce (or Sauce Meunière), in the classic French tradition, is a simple pan sauce made from brown butter enhanced with parsley and lemon. With the bounty of readily available seafood from the Gulf of Mexico and the culinary influence of French cuisine, the adaptation of this sauce was inevitable in Creole cuisine. The Creole style adds flour, stock, and seasoning which fortify and stabilize the sauce.
Here's What You Need
A complete list of ingredients, with quantities, can be found in the printable recipe card at the end of this article.
Ingredient Notes
- Fish Fillets: This recipe is traditionally prepared using Speckled Trout fillets, but is great with any white, flakey fish. See the Hints and Tips (FAQ) section below for some suggestions. You can use fresh or frozen fish. The fish should be filleted with the skin removed.
- Whole Milk: I suggest whole milk because of the milk fats.
- Butter: This sauce is heavy on butter; I use salted butter.
- Lemon Juice: This is an important flavor driver for this recipe.
- Creole seasoning: I developed this recipe using Le Bon Papa Creole Seasoning, a no-salt, no-MSG all-purpose Creole and Cajun seasoning. If you use a seasoning that contains salt, taste the sauce before adding more.
- Other Sources of Salt: Other sources of salt in this recipe are the butter, stock, and Worcestershire sauce, You can use unsalted (or reduced sodium) varieties of each and adjust the amount of additional salt you add.
Lagniappe Tip: Feel for bones by running your hand gently over the fish flesh on both sides. If you feel any bones, remove them before you cook the fish (fish tweezers like these are perfect for the job!).
Common Substitutes
These are some of the common substitutes available for this recipe. Keep in mind that substituting ingredients will have some impact on the flavor profile.
- Fish: Traditionally this is prepared using Speckled Trout but the substitutes are almost endless. Use a mild-tasting, white, flakey fish. I have examples in the Hints and Tips (FAQ) Section below.
- Butter: Since this is primarily a butter sauce, consider ghee or margarine.
- Milk: You can substitute 2% milk for the whole milk.
- AP Flour: You can substitute Gluten Free or Almond Flour. Since we are using so little flour, substitute equal amounts.
- Chicken Stock: Substitute fish stock or vegetable stock. You can use chicken bouillion and water, but plain water will not add flavor, so I'm not crazy about using it in this recipe.
- Lemon Juice: This is an essential part of the flavor profile and should not be substituted for. But if you have to replace it, consider a 1 to 1 swap for lime juice, tart vinegar like apple cider or cane vinegar, and dry white wine. You can also throw in some lemon zest.
Cookware
It doesn't take any specialty equipment to prepare Trout Meunière
The fish can be pan-fried in a 12-inch non-stick skillet or a cast-iron skillet. A countertop fryer is perfect for the fish, but you can't make the sauce in it! The sauce can be made in the same skillet. Besides the usual prep equipment, I found these tools handy while preparing this dish: fish tweezers, tongs, a lemon juicer, and a fish spatula. I try to have a few different sizes of disposable aluminum pans around for this.
Hints and Tips (FAQ)
Make the sauce a day or two before and keep it in the fridge. See the Leftover Tips section below for guidance on storing the sauce. For best results, cook the fish right before serving.
This sauce is outstanding on fish, but I have also served it over pork tenderloin, veal cutlets, and chicken cutlets. It’s also delicious over shrimp and soft-shell crab.
Use a mild-tasting, flaky white fish for this. Besides Speckled Trout, you can use Red Fish, Red Snapper, Drum, Catfish, Flounder, Sole, Tilapia, Sea Bass, and Cod. Although not a white fish, I love this sauce over Salmon too!
Meunière Sauce is similar to Piccata Sauce but they are not the same. The two sauces both rely on butter and lemon as the base flavor, but it's the other ingredients that distinguish each. Piccata is likely of Italian origin, while Meunière Sauce originated in French kitchens.
Keys to the Best Trout Meunière
- Every recipe will be fun to cook and turn out the best when you perform your Mise en Place before you start to cook.
- We don't want the sauce to be too thick, so it does not require much flour; resist the urge to add more.
- Don't chop the parsley too fine; a rough chop will do.
- Making the sauce in the same pan you use for the fish will capture some extra flavor. Remove any excess oil from frying the fish along with any burned batter. Don't wipe the pan out.
- Three ways to prepare the fish:
- Deep fry: This is the method used in this recipe. Use a heavy-bottom cast-iron Dutch oven or a countertop fryer.
- Pan saute: Here we skip dipping in the egg and just dredge the seasoned fish in flour. Shake off the excess flour and saute in melted butter in a cast-iron skillet (about 300 degrees Fahrenheit-just below the smoke point of butter) on each side for 2 to 3 minutes depending upon the thickness of the fillet.
- Bake or broil: prepare just as you would for pan sauteing, place the fish in a 400-degree oven on a baking sheet. Bake for about 10 to 15 minutes, depending on the thickness. To broil, place a couple of tabs of butter on each prepared fillet and place it on the second rack under the broiler for 7 to 10 minutes, watching carefully not to burn it.
- Make sure the oil returns to temperature before frying the next batch of fish.
- Use a warming oven (150 to 170 degrees Fahrenheit) to hold the fried fish while you prepare the sauce. Don't cover the fish while it is in the warming oven.
- Serve Trout Meunière immediately when ready.
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Here's What You Do
First...you have a beer. This recipe may sound fancy but it is quite simple. It also cooks up quickly, so it's even more important to be prepared. Start by enjoying a beer while you read the recipe all the way through. Learn what you will need and do with each ingredient and piece of equipment. Then, perform your Mise en place and have all the ingredients ready before you proceed.
Mise en Place
For the Fish:
For the Remaining Ingredients:
- Rinse the fillets under cold water; pat them dry with a paper towel.
- Feel for bones by running your flat hand along both sides. If you feel any bones, remove them with fish tweezers or a small paring knife.
- Sprinkle Creole seasoning over both sides of the fish and press lightly with your hands; set the fillets aside.
- Cut the butter into approximate tablespoon-size pieces.
- Squeeze the lemon into a small bowl.
- Chop the parsley and green onions.
- Measure the flour, stock, and Worcestershire sauce.
- Make sure the Tabasco sauce is handy.
Lagniappe Tip: Cut the butter into equal size (approximately 1 tablespoon) pieces so that it melts quicker and evenly.
Pan Fry the Fish
What happens in this step? We will use the dry-wet-dry method to completely coat the fish in a light batter.
Prepare to handle the fish, before and after frying.
- Place the AP flour and optional seasonings in one pan and the eggs and milk in another pan. I use disposable aluminum pans for this.
- Prepare a baking sheet with a wire cooling rack to place the fish on after they are fried. Preheat the oven to a very low 150 to 170 degrees to keep the fish warm while you make the sauce.
Lagniappe Tip: This is an excellent time to introduce some seasonings that you like to the flour: try your favorite hot sauce in the milk and eggs, and add some Le Bon Papa Creole Seasoning, garlic powder, and/or herbs to the flour.
- Dredge the seasoned fish fillets in flour (dry); shake off the excess
- Dip the floured fillet in the egg mixture (wet); let the excess drip off
- Return the wet fillet to the flour and coat thoroughly. Shake off the excess flour and gently press the flour on the fillet.
Lagniappe Tip: Use a dry hand and a wet hand. The dry hand dredges the fish in the flour and places it in the egg mixture. The wet hand coats the floured fish in the egg mixture and places it back in the flour.
Place a heavy-bottomed Dutch oven over medium-high heat. Add about 1 to 2 inches of vegetable oil and bring it to 350 degrees Fahrenheit.
- When the oil is up to temperature, carefully place the coated fillets in the hot oil and fry on one side for about 2 to 3 minutes, then gently turn the fillets over using tongs and a fish spatula, Fry the other side for about two to three minutes.
- Remove the fillets to the prepared baking sheet and place the baking sheet in the warmed oven (uncovered) while you prepare the next batch or make the sauce. Bring the oil back to temperature (350 degrees) before frying the next batch.
Lagniappe Tip: When placing the fish in the hot oil, hold the prepared fish on the tail end with the fingers of one hand, and shake off the excess flour. Starting with the end of the pan closest to you, gently place the other end of the fish into the hot oil, slowly laying the whole fillet in the pan moving away from you. This will help avoid being splashed with hot oil.
Prepare the Sauce
What happens in this step? We will build the sauce from the bottom up in the same pan in which we fried the fish.
- After frying the fish, remove any remaining oil and burned bits from the frying pan. Turn the heat to medium-high and add 14 Tablespoons of butter.
- Once the butter is nearly melted and starting to bubble, throw in the chopped parsley, stirring constantly for one or two minutes.
- Sprinkle the flour into the pan and whisk until the flour dissolves into the butter. Continue to whisk for 3 to 5 minutes to cook the flour.
- Add about ⅔ of the green onions and continue to stir for another couple of minutes. (The remaining green onions will be used as garnish).
- Next, whisk in the stock, lemon juice, and Worcestershire sauce. Increase the heat to bring the mixture to a heavy simmer.
- After two minutes, reduce the heat to a slight simmer for 5 to 10 minutes while it thickens slightly.
- Turn off the heat. Finish the sauce by adding the reserved 2 tablespoons of butter and a few dashes of Tabasco sauce. Shake the pan back and forth until the butter completely melts. Taste the sauce and add kosher salt and fresh ground pepper if needed.
- The sauce is finished when all the butter has melted. Set the pan aside while you plate the fish.
Lagniappe Tip: Remove the skillet from the heat when you add the butter. Keep the butter moving with a spoon or a whisk. These things will help the butter stay together and not separate.
Serving Suggestions
This recipe is best if served immediately.
While the sauce is thickening, remove the fish fillets from the oven and place one on each plate. Spoon about ¼ cup of sauce over each fish fillet, sprinkle green onions or parsley on top, and serve immediately. Don't sauce more fillets than you are ready to serve.
Lagniappe Tip: Serving on warmed plates is special. Set the plates in the warming oven for a couple of minutes (it doesn’t take long!) When you’re ready to plate the fish, make sure to use a kitchen towel or potholder to handle the plates...a hot plate looks an awful lot like a cold plate.
The best and most traditional side dish for Trout Meunière is Brabant Potatoes. Other great sides are baked potatoes, parsley potatoes, french fries, Garlic Mashed Potatoes, and Cajun Stuffed Potatoes.
Here are some other great Creole Recipes:
Leftover Tips
Leftovers are usually not an issue with Trout Meunière, but if you have some:
Store the leftover fish and Meunière Sauce separately, if possible. Let the leftovers cool down; place them in an airtight container and then in the fridge. Leftover fish can be stored for 3 to 4 days and the sauce is fine for 2 to 3 days. The fish and sauce together can be refrigerated for 2 to 3 days in an airtight container.
To reheat:
- Place the fish in a preheated 325-degree Fahrenheit oven, uncovered, until warmed through. This usually takes about 10 minutes, but keep an eye on it.
- Place the sauce in a saucepan over low heat. The butter in the sauce no doubt separated while in the fridge. Once the sauce begins to liquefy, whisk it slowly to regenerate the sauce. Continue to whisk slowly until the sauce is warmed through. If the sauce is broken (separated), add a little water (start with 1 teaspoon) and continue to whisk constantly until the sauce is back together.
- If you stored the Fish and Sauce together, reheat it in the 325-degree Fahrenheit oven, uncovered, until warmed through (about 5 to 10 minutes) or in the microwave slowly, checking every 30 seconds until warmed through. The sauce will likely be separated beyond repair, but the taste will still be amazing.
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Yeah You Right!
Publishers Note: I originally published this recipe in January 2018. Although I have made minor improvements over the years, I am now republishing with a more search-friendly format and improved step-by-step instructions with photos and more Hints and Tips.
Recipe
Trout Meunière
Here's What You Need
For the Fish
- 4 Trout Fillets See Notes
- 2 tablespoons Creole seasoning
- 2 cups All-purpose flour
- 2 cups whole milk
- 2 eggs
For the Sauce
- 1 tablespoon All-purpose flour
- 2 sticks butter divided
- 1 tablespoon chopped parsley chopped
- 1 cup green onions chopped
- 1 cup chicken stock
- Juice of ½ lemon
- 3 tablespoons Worcestershire sauce
- Several dashes of Tabasco
- Kosher Salt & Ground Black Pepper
Here's What You Do
To Fry the Fish
- Rinse the fillets under cold water and pat them dry with a paper towel. Feel for bones and remove them before you cook the fish (a tweezer is good for this).
- Sprinkle Creole seasoning over both sides of the fish and pat with your hands, set aside.
- Prepare a baking sheet with a wire cooling rack to place the fish on after they are fried.
- Preheat the oven to a very low 150 to 170 degrees to keep the fish warm until ready to serve.
- Place the flour and optional seasonings in a flat baking dish and mix the eggs and milk in a separate bowl.
- Place a cast-iron skillet over medium heat and add about 1 to 2 inches of vegetable oil. Heat the oil to 350 degrees.
- While the oil is coming up to temperature, coat the fish using the dry-wet-dry method (see Recipe Notes)
- Carefully place the coated fillets in the hot oil. Fry for 2 to 3 minutes on each side until golden brown. Make sure that the oil comes back to temperature (350 degrees) before frying the next batch.
- Remove the fillets to the prepared baking sheet and place in the warmed oven (uncovered) until ready to serve.
To Make the Sauce
- Melt 14 tablespoons of butter in a skillet over medium-high heat. When the butter is melted, add the parsley and mix well.
- Sprinkle in the flour and stir or whisk continuously until a light roux develops.
- Add about half of the green onions (reserve the rest), stir together, and simmer for about 5 minutes.
- Slowly add the stock, lemon juice and Worchestershire sauce and stir to combine.
- Increase the heat to bring the mix to a high simmer for about 2 minutes.
- Reduce the heat and allow the sauce to simmer for 5 to 10 minutes until it thickens slightly.
- When the sauce has thickened slightly, add the remaining 2 tablespoons of butter and the tabascco. Shake the pan back and forth while the butter melts.
- Taste for salt and pepper and add according.
- To serve, place a fillet on each dish and ladle about ¼ cup of sauce on each fillet. Sprinkle top with reserved green onions.
Susan Brodie
Wow! ANOTHER fabulous recipe. And I was hesitant to even try this becuz I’m not a big trout fan… but I AM now! Just overly delicious! Love this—will make it again… becuz I only like trout using THIS recipe! YUM
Sweet Daddy D
Thanks for such a nice review. I appreciate you giving this a try, particularly if you were hesitant at first. I'm super excited that you loved it!
Tonellaz
In the actual recipe I see that the parsley has been omitted in the sauce. I'm sure that's just a typo...?
Sweet Daddy D
Hi @Tonellaz. Yes, I had a little slip there. The parsley is in the ingredient list (and the step-by-step article) but I neglected to add it to the recipe instructions. Thanks for catching that. Throw it in between the butter and the flour. Sorry about that, I'll fix it as soon as possible. Thanks again for reaching out.