Trout Meunière
Description
Trout meunière is coated and pan-fried golden brown before its topped with a lemony sauce full of bright, herbal flavor.
Ingredients
•
4 (6 ounce) fillets boneless, skin-on rainbow trout fillets, patted dry
•
3/4 teaspoon kosher salt, divided
•
1/2 teaspoon finely ground black pepper
•
1/2 cup all-purpose flour
•
4 tablespoons ghee (clarified butter)
•
6 tablespoons unsalted butter
•
2 tablespoons finely chopped shallot
•
3 tablespoons fresh lemon juice
•
3 tablespoons finely chopped fresh flat-leaf parsley
•
lemon wedges, for serving
Directions
1
Preheat the oven to 200 degrees F (93 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
2
Season trout fillets evenly with 1/2 teaspoon salt and pepper. Lightly dredge each fillet in flour, shaking off excess flour.
3
Heat ghee over medium-high in a large skillet. When butter shimmers, add fish fillets skin-side down, cooking in batches if necessary. Cook for 2 to 3 minutes, flip, and continue cooking until the outside is lightly golden brown, and fish is just cooked through and opaque, 1 to 2 minutes. Remove cooked fish to the prepared baking sheet and place in the preheated oven to keep warm.
4
Pour excess ghee or clarified butter from skillet; wipe skillet clean. Add unsalted butter and shallot to the skillet and cook briefly over medium heat until butter is melted and shallot has softened a bit, about 1 minute. Stir in lemon juice and season with remaining 1/4 teaspoon salt. Allow mixture to cook for about 30 seconds. Remove from heat, and stir in parsley.
5
Place fish fillets on plates or a platter; top with sauce from skillet and serve immediately with lemon wedges on the side.