Trout Meunière
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
1⁄4 cup all-purpose flour
1⁄2 teaspoon salt
4 tablespoons vegetable oil
1⁄4 cup fresh lemon juice
4 tablespoons butter or margarine
1⁄4 cup chopped fresh parsley
1. 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.
2. 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.
3. 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. Makes 4 main-dish servings.
Trout with Brown Butter and Sage
Prepare as directed through Step 2. In Step 3, substitute
2 tablespoons chopped fresh sage for parsley and cook
until butter is lightly browned, about 3 minutes. Add 1
teaspoon fresh lemon juice. Pour sauce over fish.
Trout Amandine
Prepare as directed through Step 2. In Step 3, omit parsley.
Add 1⁄4 cup sliced almonds to skillet with butter
and cook until almonds are golden, 2 to 3 minutes. Add
1 teaspoon fresh lemon juice. Pour sauce over fish.
Trout Grenobloise
Prepare as directed through Step 2. In Step 3, omit
lemon juice. From 1 lemon, remove peel and white
pith. Cut lemon into 1⁄4-inch-thick slices; discard seeds.
Cut slices into 1⁄2-inch pieces. After cooking butter until
foamy, add lemon, 4 teaspoons capers, and 1 tablespoon
chopped fresh parsley. Spoon sauce over fish.
Trout with Cornmeal and Bacon
Prepare as directed through Step 2, substituting 1⁄3 cup
cornmeal for flour in Step 1 and bacon drippings from
4 strips bacon for oil in Step 2. Omit Step 3. Garnish
fish with crumbled cooked bacon.
Trout
Rainbow trout and brook trout are
marketed at just the right size for
single servings: between 8 and 12
ounces. They belong to the Salmonidae (salmon) family.
Rainbow trout has a green or blue back, silvery sides
covered with tiny dark spots, and a thin red strip running
along each side. Brook trout, on the other hand,
has a green-brown back and green sides, and its skin
is mottled with yellow and red spots. Although trout is
still caught in the wild, most of the trout in stores have
been farmed in springwater–fed ponds. Trout is mild
flavored and delicate and is best enjoyed when
prepared simply as in our tasty recipes.
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