Trout Meuniere
Instructions:
Here’s the classic way to prepare trout, along with four tasty seasoning variations. One trout per person makes a generous serving. 4 brook or rainbow trout (10 to 12 ounces each), cleaned and scaled 1 cup milk 1â„4 cup all-purpose flour 1â„2 teaspoon salt 4 tablespoons vegetable oil 1â„4 cup fresh lemon juice 4 tablespoons butter or margarine 1â„4 cup chopped fresh parsley
Makes 4 main-dish servings. Prep: 10 minutes plus standing Cook: 20 minutes
- Rinse trout inside and out with cold running water; pat dry with paper towels. Soak trout in milk 10 minutes. On waxed paper, combine flour and salt. Remove trout from milk and coat evenly with flour mixture, shaking off excess.
- In 12-inch skillet, heat 2 tablespoons oil over medium heat until very hot. Add 2 trout and cook until just opaque throughout when knife is inserted at backbone, 4 to 5 minutes per side. Transfer to platter and keep warm. Repeat with remaining 2 tablespoons oil and remaining fish.
- Pour off any fat remaining in skillet and wipe skillet clean with paper towels. Return skillet to heat; add lemon juice and cook 15 seconds. Add butter; cook until foamy, about 2 minutes. Stir in parsley and pour butter sauce over fish.