Trout Meunière

Oxmoor House
8 servings


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3 pounds freshwater trout fillets
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/2 cup Clarified butter
1/4 cup chopped fresh parsley
1/4 cup fresh squeezed lemon juice


Rinse fish thoroughly; pat dry, and set aside.

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.

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.

Created date

February 2010