6 - 8 servings
How to cook Creole Trout Meuniere
- 6 to 8 trout fillets (about 6 ounces each)
- 3/4 pound butter, not margarine
- Cajun seasoning
- Salt and pepper, to taste
- 1/2 onion, chopped fine
- 3 scallions, chopped
- 1 cup flour
- Fresh parsley
- Season fish to taste and marinate in milk to cover for 30 minutes.
- Add seasoning to flour. Towards the end of the 30 minutes marinating, melt 1/2 pound butter in a frying pan over medium heat. Remove fish from marinade, removing excess liquid, and dredge in seasoned flour before putting into frying pan.
- Fry 4 fillets at a time, browning them on each side. Before cooking the last 4 fillets, add and melt remaining butter. Put fish in a covered dish and place in a warm oven.
- Save butter and put in separate dish until bottom of frying pan has been cleaned. Put butter back into frying pan and heat to sauté onions and parsley. Sauté until onions are soft and pour entire mixture over the fish.
- Serve the Creole Trout Meuniere immediately.
The Creole Trout Meuniere recipe is delicious, simple, and really easy to cook.
refers to both a sauce and a method of preparation. Thus to cook something a la meuniere
was to cook it by first dredging it in flour. A meuniere
sauce is a simple preparation - brown butter, chopped parsley, and lemon - and the name refers to its unelaborate rustic nature.
Trout Meuniere and its variation Trout Amandine (trout crusted in almonds, traditionally served with a Meuniere
sauce) are bedrock dishes of New Orleans Creole cuisine. The rich abundance of seafood from the nearby Gulf of Mexico makes the simplicity of the meuniere
This recipe for Creole Trout Meuniere serves/makes: 6 - 8 servings
The Creole Trout Meuniere recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Trout
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed