Entree: France – Truite Meunière (Trout meunière (trout dredged in flour, browned in butter, finished with lemon and parsley))

Serving Size: 2

Approximate Time

Prep 8 min

Cook 7 min

Additional 2 min

Total 15 min

Ingredients

- 2 whole rainbow trout, approx. 10 oz (280 g) each, gutted and scaled
- 1/2 cup (60 g) all-purpose flour, for dredging
- Kosher salt
- Freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (57 g) unsalted butter
- 1 lemon, juiced, about 2 tbsp (30 ml) and additional lemon wedges for serving
- 2 tbsp (8 g) chopped fresh flat-leaf parsley

Instructions

1. Pat trout dry, season inside and out with salt and pepper, then lightly dredge in flour, shaking off excess.
2. Heat oil in a large skillet over medium-high heat until shimmering. Add trout and cook 3–4 minutes per side until golden and cooked through (internal temperature ~135°F/57°C).
3. Remove trout to a warm plate. Reduce heat to medium, add butter to the pan and swirl until it foams and turns nutty brown (about 1–2 minutes).
4. Remove pan from heat, stir in lemon juice and pour the butter sauce over the trout. Sprinkle with chopped parsley and serve immediately with lemon wedges.