Friday, July 31, 2009

Trout a la Meuniére (Trout in a Brown Butter Sauce)

Over the past few months, I've been heading down to the "third coast" (Texas gulf coast) to go fishing. Recently, I've been luck enough to bring home some nice speckled trout (spotted sea trout). Now that I have fresh trout filets in my freezer, I've been trying to find ways to prepare them. Here are some of the recipes I've tried so far. By the way, many of these recipes start with recipes from Chef John Folse's Encyclopedia of Cajun and Creole Cuisine.

You can buy it on Amazon here

To start with, you need to pan sauté the trout. You can bread or not, depending on preference.

Pan Sautéed Trout

6 (7) ounce filets trout
½ cup oil
2 cups rice flour (or other flour if you can't find rice flour)
1 cup egg wash (1 egg, ½ cup milk, ½ cup - blended)
salt and pepper to taste

In a heavy bottom sauté pan, heat oil over medium high heat. Season flour and trout to taste using salt and pepper. Dip trout fillets in egg wash and then in flour and sauté in hot oil three to five minutes on each side until golden brown. Remove and keep warm.
Once you have sautéed the fish, you have your choice sauce.

Meuniére Sauce
(Continued from trout recipe)
1 pound butter
juice of 1 lemon
In the same skillet, melt butter over medium-high heat until it browns around the edges of the pan. Squeeze in lemon juice, and add minced parsley. Serve over sautéed trout.

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