Sauteed Trout a la Meuniere
Makes 5 servings

Ingredients

10 trout fillets (3 to 4 oz each) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup all-purpose flour 2 tablespoons vegetable oil 11 tablespoons butter 2 tablespoons freshly squeezed lemon juice 2 teaspoons chopped flat-leaf parsley

Directions

Blot the trout dry with paper towels.…

CIA FOODIES

Sautéed Trout A La Meuniere

Makes 5 servings

Ingredients

  • 10 trout fillets (3 to 4 oz each)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 11 tablespoons butter
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons chopped flat-leaf parsley

Directions

  1. Blot the trout dry with paper towels. Season with the salt and pepper and dredge in the flour.

  2. Heat the oil in a large sauté pan over medium heat. Working in batches, as necessary, sauté the trout until lightly browned on each side and cooked through, 3 to 4 minutes per side. Transfer the trout to a warmed dish and cover with aluminum foil to keep warm while preparing the sauce.

  3. Pour any excess oil from the pan. Add the butter, and cook over medium-high heat until lightly browned with a nutty aroma, 2 to 3 minutes.

  4. Add the lemon juice and swirl it around the pan to deglaze it. Stir in the parsley and pour or spoon the sauce over the trout. Serve immediately.

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