Trout Meuniere

1. 1

   Rinse trout filets and pat dry.

2. 2

   Mix salt and pepper with the flour and roll fillets in the flour mixture.

3. 3

   Melt the butter in a large frying pan and saute the filets for five minutes.

4. 4

   Turn the fish and saute the other side for about four minutes.

5. 5

   Put the trout on a warm serving dish and sprinkle with a little more salt and pepper.

6. 6

   Add the lemon juice and the parsley to the butter remaining in the pan and heat until foamy. Pour over the trout and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.