Trout MeunièreTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:225.7 kcal
Proteins:14.9 g
Fats:16.3 g
Carbohydrate:5.6 g
Fibers:0.8 g
Sugar:0 g
Cholesterol:57 mg
Sodium:83.8 mg
Calcium:40.3 mg
SIMILAR RECIPES
Trout Stuffed with Pear, Hazelnus and Oregano
Laurentian Trout Layered with Fruit and Vegetable Tartar
Steamed Trout Fillet with Carrot Juice and Crispy Skin
Trout Fillet Roasted on its Skin, with Sage Butter and a Medley of Root Vegetables Braised in White Wine
Trout Fillet Roasted on its Skin with a Herb Emulsion
VIDEOS OF RECIPES
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
6
x
200
g
trout
100
g
flour
100
ml
oil
150
g
butter
2
lemons
1
small bunch of parsley, finely chopped
METHOD
- clean and trim the trout; gut them from the head without cutting open the belly;
- scrape the cavity with a spoon handle all along the backbone to eliminate any blood;
- wash in running water; dry on paper towel;
- season with salt and pepper; flour lightly;
- heat a large skillet over high heat; add the oil and 50 g (3 tbsp.) butter; once it begins to foam, add the trout and let color lightly for 6 minutes on the first side; turn gently with a spatula and cook for 6 minutes on the other side;
- transfer to a platter or plate; drizzle with lemon juice;
- heat the remaining butter in a small skillet until foamy; once it colors lightly, pour over the trout;
- place a lemon slice on the head of each trout; sprinkle with chopped parsley and serve immediately.
SOMMELIER
White Hermitage
