TROUT A LA MEUNIERE
Steps:
- Preheat the oven to 200 degrees F.
- Season the trout fillets with the salt and Essence. Lightly dredge the seasoned trout in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 2 1/2 to 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.
- Once the fish are cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots. As the shallots cook, and the butter stops foaming, about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.
- Preheat the oven to 200 degrees F.
- Season the trout fillets with the salt and Essence. Lightly dredge the seasoned trout in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 2 1/2 to 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.
- Once the fish are cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots. As the shallots cook, and the butter stops foaming, about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
BAKED TROUT MEUNIERE - NICE COMPANY DISH
This is a nice company dish, as it is easy, elegant, and very good. Stuffed trout is floured and browned in butter, then finished cooking in the oven. Sole is also good prepared this way. Although crushed crackers are used in the original recipe, Panko crumbs make a fine substitute. Fish can be cooked bones in, or split, bones...
Provided by Martha Price
Categories Fish
Time 35m
Number Of Ingredients 13
Steps:
- 1. Pre-heat oven to 350 degrees. Melt half of the butter in skillet and saute onions 5 minutes. Add mushrooms, and cook for an additional 5 minutes. Mix in parsley, crackers (or Panko crumbs), 1 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the thyme.
- 2. Open the trout and spread with the stuffing mixture, leaving 1/2-inch border around edges. Sew opening closed - just enough to prevent leakage, OR use toothpicks to close. It really is best to sew closed, and only takes a couple of minutes.
- 3. Mix flour and the remaining salt and pepper. Coat trout well with flour mixture.
- 4. Melt remaining butter in skillet; cook trout over low heat until browned on all sides. Bake in 350 degree oven for 20 minutes, or until fish flakes easily - do not overcook! Remove fish from oven; carefully snip and remove thread, or toothpicks. Sprinkle with lemon juice, and a small amount of lemon zest and freshly minced parsley, if desired. Serve and enjoy!
TROUT MEUNIERE
Tossed green salads are always a great way to complete a nice meal, and this recipe goes well with just about any main course for an elegant presentation.-Nancy Kelley, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Coat both sides of fillets with crushed saltines. In a large skillet, melt 3 tablespoons butter over medium-high heat. Cook fillets for 3-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm. , In the same skillet, cook and stir the almonds in remaining butter until lightly toasted. Stir in the lemon juice. Serve with trout.
Nutrition Facts : Calories 337 calories, Fat 24g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 389mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 3g fiber), Protein 15g protein.
BAKED TROUT FILLETS
Baked trout recipes show up on my dinner table often. Moist tender trout is draped in a creamy Parmesan cheese coating that makes this dish elegant enough to serve company. I also use the delicious sour cream mixture on salmon. -Mary Zimmerman, Spring Lake, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place fish in a greased shallow 3-qt. baking dish. In a small bowl, combine the sour cream, cheese, lemon juice, onion and salt; spread over fish. Sprinkle with paprika. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 300 calories, Fat 18g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 431mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 28g protein.
TROUT MEUNIERE
Very popular dish in South Louisiana using fresh caught trout. This recipe calls for regular white flour, but use whole wheat flour if you want to lower the Glycemic Index. From Sugarfree New Orleans.
Provided by Melissa Spangler
Categories Trout
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse trout filets and pat dry.
- Mix salt and pepper with the flour and roll fillets in the flour mixture.
- Melt the butter in a large frying pan and saute the filets for five minutes.
- Turn the fish and saute the other side for about four minutes.
- Put the trout on a warm serving dish and sprinkle with a little more salt and pepper.
- Add the lemon juice and the parsley to the butter remaining in the pan and heat until foamy. Pour over the trout and serve.
Nutrition Facts : Calories 334, Fat 17.1, SaturatedFat 8.2, Cholesterol 76.3, Sodium 705.7, Carbohydrate 24.3, Fiber 0.9, Sugar 0.2, Protein 19.8
BAKED TROUT FILLETS
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Arrange trout fillets in a large baking dish.
- Melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes. Stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more. Add white wine, lemon juice, salt, and cayenne pepper. Remove from heat and gently stir in artichoke hearts; pour mixture over trout.
- Bake in preheated oven until fish flakes easily with a fork, about 20 minutes. Remove baking dish from oven and scatter tomatoes over fish.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Return baking dish to oven and broil until fish is browned, 1 to 2 minutes more.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 8.4 g, Cholesterol 91.6 mg, Fat 16.9 g, Fiber 1.9 g, Protein 22.7 g, SaturatedFat 8.8 g, Sodium 601 mg, Sugar 1 g
SOLE MEUNIèRE
This popular French classic coats the fish in seasoned flour which lightly protects the fish without overpowering its flavour
Provided by Good Food team
Categories Dinner, Supper
Time 12m
Number Of Ingredients 6
Steps:
- Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess.
- Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden.
- Remove the fish to a warmed plate, then season. Wipe out the pan with kitchen paper. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers, if using. Swirl in the pan for a few secs, return fish to the pan and spoon over any juices. Serve immediately.
Nutrition Facts : Calories 501 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.67 milligram of sodium
TROUT MEUNIèRE, OLD STYLE
Provided by Tom Fitzmorris
Categories Sauté Mardi Gras Dinner Trout Butter Lemon Juice Sugar Conscious Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- 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. 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. 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. You can sauté 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. Spoon the sauce over the fish and serve with lemon wedges.
SIMPLE HERB-BAKED TROUT & HORSERADISH
A super-simple whole baked fish with hot horseradish, zesty lemon and herbs - parsley, dill and thyme all work well
Provided by Barney Desmazery
Categories Main course
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Lay the trout over a lightly oiled baking tray and stuff the fish cavity with slices of lemon and herbs. Season generously all over and drizzle with the remaining oil.
- Bake in the oven for 20 mins until the fish is cooked through - the eyes will have turned white and the flesh will be soft to touch. The trout can be served as they are with your favourite seasonal vegetables, but for an added extra touch, peel away the top layer of skin and grate over fresh horseradish before serving.
Nutrition Facts : Calories 457 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 63 grams protein, Sodium 0.4 milligram of sodium
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