Trout Meunière

1. 1

   Rinse fish thoroughly; pat dry, and set aside.

2. 2

   Combine 1/2 cup flour, salt, and pepper; dredge fish in flour mixture. Brown in clarified butter in a large skillet until fish flakes easily when tested with a fork. Remove fish to a warm serving platter; set aside. Reserve butter in skillet.

3. 3

   Cook butter over low heat, stirring constantly, until browned. Remove from heat, and pour over cooked fish; sprinkle with parsley and lemon juice. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.