Trout Meunière, Old Style Recipe

Name: Trout Meunière, Old Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour; 1 tablespoons salt-free Creole seasoning; 1/4 teaspoon salt; Six 8-ounce speckled trout fillets; 1 1/4 sticks (10 tablespoons) butter; 1 cup; 2 tablespoons lemon juice, strained; 1 tablespoon Worcestershire sauce; 1 teaspoon red wine vinegar; Peanut oil, for frying; Lemon wedges

Servings: persons

1 1/2 cups flour
1 tablespoons salt-free Creole seasoning
1/4 teaspoon salt
Six 8-ounce speckled trout fillets
1 1/4 sticks (10 tablespoons) butter
1 cup
2 tablespoons lemon juice, strained
1 tablespoon Worcestershire sauce
1 teaspoon red wine vinegar
Peanut oil, for frying
Lemon wedges

1
1. Combine the flour, Creole seasoning, and salt in a wide bowl. Rinse the trout fillets and pat dry. Dredge the fish in the seasoned flour and knock off the excess.
2
2. Make a medium-brown roux by melting the butter in a saucepan over medium heat. When it begins to bubble, add the remaining seasoned flour and cook, stirring constantly, until the mixture turns a medium brown.
3
3. Put the stock into another saucepan and place over medium-high heat. Whisk the roux into the stock until dissolved. Add the lemon juice, Worcestershire sauce, and vinegar, and simmer for 3 minutes, then remove the pan from the heat. Keep the sauce warm while you prepare the fish.
4
4. You can saute the fish in butter if you like, but it's more common in New Orleans to fry it in abut an inch of oil heated to 375 degrees. Either way, cook until golden brown (about 2 minutes per side).
5
5. Spoon the sauce over the fish and serve with lemon wedges.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups flour, 1 tablespoons salt-free Creole seasoning, 1/4 teaspoon salt, Six 8-ounce speckled trout fillets, and more.

Yes, Trout Meunière, Old Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Trout Meunière, Old Style

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