Trout Meuniere
Elevate your dinner table with the timeless elegance of Trout Meunière, a French-inspired dish that’s both simple and sophisticated. Featuring tender, pan-fried trout fillets enrobed in a luxurious lemon-butter sauce, this recipe highlights the beauty of fresh, high-quality ingredients with minimal fuss. Each fillet is lightly dusted with seasoned flour for a golden, crisp exterior, then finished in a nutty brown butter infused with vibrant parsley and zesty lemon juice. Ready in just 25 minutes, this quick yet indulgent meal is perfect for weeknight dinners or special occasions. Serve it with steamed vegetables or roasted potatoes for a restaurant-worthy experience at home. Perfect for fans of classic French cuisine, this Trout Meunière is a must-try!
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Recipe Information
Ingredients
- 4 pieces Fresh trout fillets
- 120 grams All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 120 grams Unsalted butter
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
- 1 piece Lemon
Instructions
Rinse the trout fillets under cold water and pat them dry with paper towels. Set them aside.
On a large plate or shallow dish, mix the flour, salt, and black pepper. Dredge each trout fillet in the flour mixture on both sides, shaking off any excess flour.
Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet over medium heat until the butter has melted and is lightly bubbling.
Carefully place the coated trout fillets in the skillet, skin-side down if applicable. Cook for 3-4 minutes per side, or until golden brown and cooked through. Cook in batches if necessary to avoid overcrowding the pan. Transfer the cooked fillets to a plate and keep them warm.
Once all the trout are cooked, wipe the skillet clean with a paper towel to remove any browned bits. Add the remaining butter (approximately 100 grams) to the skillet and melt it over medium heat until it turns a light golden brown and develops a nutty aroma. Watch carefully to avoid burning.
Reduce the heat to low and squeeze the juice of one lemon into the browned butter, stirring well to combine. Add the fresh parsley and stir briefly.
Return the cooked trout fillets to the skillet, spooning the lemon-butter sauce over the top to coat them evenly. Let them warm in the sauce for 1-2 minutes.
Serve the trout Meunière immediately, garnished with any remaining parsley and additional lemon wedges if desired. Pair with a side of steamed vegetables or roasted potatoes for a complete meal.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 550 mg | 24% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.9 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 19.4 mcg | 97% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 552 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
