Trout Meunière
A classic Creole recipe for Trout Meunière; fried speckled trout topped with a Creole Classic Sauce Meunière, a pan sauce of butter, parsley, and lemon.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.
Notes
Check out my article Trout Meunière for step-by-step instructions with photos and more Hints and Tips.
This recipe was developed using speckled trout. You can substitute any Gulf fish like drum, redfish, red snapper, shrimp, soft-shell crab, or other firm, flaky white meat fish, salmon, and tilapia. It's great served over pork chops, veal chops, veal cutlets, pork tenderloin and panned chicken cutlets.
You can use the same skillet in which you fried the fish to make the sauce if you’d like.
Use a dry-wet-dry method to coat the fish. Dredge the fish fillet in flour (dry), shake off the excess, and dip the coated fillet in the egg mixture (wet), letting the excess drip off before finishing in the flour again (dry).
If you use a Creole seasoning that contains salt, taste the sauce before adding any more salt.
Make sure that the oil reaches 350 degrees before frying and returns to 350 degrees before frying the next batch-if not, the fish will not be crispy.
When placing the fish in a warm oven, do not cover the pan. Covering will create steam which will ruin the crispyness.
Nutrition
Calories: 1076kcal | Carbohydrates: 25g | Protein: 79g | Fat: 73g | Saturated Fat: 34g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 405mg | Sodium: 838mg | Potassium: 1684mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4188IU | Vitamin C: 16mg | Calcium: 255mg | Iron: 8mg
