Trout Meuniere | Bluejgourmet

Trout Meunière with Brown Butter, Lemon & Parsley
Trout Meunière is French cooking at its most elegant: fresh trout lightly dusted with flour,
sautéed until golden, then finished with nutty brown butter, fresh lemon, and parsley.
It is simple, refined, and lets the fish remain the star of the plate.

Chef’s Tip
Keep the flour coating very light. You are not breading the trout; you only want enough flour to create a delicate golden surface and help the brown butter cling to the fish.
Watch the butter closely. Once it becomes golden and smells nutty, it is ready. If it turns very dark, the milk solids have begun to burn.

Pat the trout fillets completely dry with paper towels.
Season both sides lightly with salt and freshly ground black pepper.
Place the flour on a shallow plate.
Lightly dredge each trout fillet in flour, shaking off all excess.
Heat the oil with 2 tablespoons butter in a large skillet over medium-high heat.
When the butter begins to foam, place the trout in the skillet presentation-side down.
Cook for about 2–3 minutes, until golden.
Turn gently and cook the second side for another 1–2 minutes, depending on thickness.
Transfer the trout to warm plates.
If necessary, wipe away any overly dark flour residue from the skillet.
Add the remaining 4 tablespoons butter.
Cook until the butter foams, turns golden brown, and develops a nutty aroma.
Remove the skillet from the heat.
Carefully add the juice of half the lemon.
Stir in the chopped parsley.
Spoon the brown butter sauce generously over the trout.
Finish with additional lemon and serve immediately.