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Trout (Truites) a la Meuniere
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(Recipe ID: 215)
Serves 4
Preparation time: 20 minutes; Cook time: 20 minutes
Source: Chef Joseph Lowery
Traditional French cooking style that means "miller's wife." The name is referring to the trout (or other fish) being dusted with flour.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- Enough olive oil to cover the bottom of a large skillet *
- 4 whole Cleaned 1/2 pound fresh trout
- Flour
- Salt and pepper *
- 1/4 cup White wine
- The juice of 1 lemon
- 1 pinch Nutmeg *
- 1/4 pound Unsalted butter, cut into pieces
Instructions
- Prepare trout by first rinsing the fish and then patting it dry.
- Next season some flour with a little salt and pepper and then dredge and coat all the trout.
- Heat the olive oil in the skillet and cook the trout until golden, maybe 4 or 5 minutes to eah side.
- Remove trout to a warm platter and continue with the sauce.
- To make the sauce, pour off all the oil used to cook the trout and return the skillet to the heat along with the wine and lemon juice and nutmeg.
- Cook the liquid rapidly until it has reduced by 1/2.
- Remove from heat and beat in the butter pieces with a wire whip.
- Ladle the sauce over the trout and serve.
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