By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
644 cal · 40 min
Trout Meunière, Old Style
Recipe GLPR5270135734097d
A classic Creole preparation of speckled trout fillets dredged in seasoned flour and fried until golden, then topped with a rich, savory brown butter sauce infused with veal stock, lemon, Worcestershire, and vinegar. Served with fresh lemon wedges for brightness.
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Ingredients
1 1/2 cups all-purpose flour
1 tablespoon salt-free Creole seasoning
1/4 teaspoon salt
6 8-ounce fillets Six 8-ounce speckled trout fillets
1 1/4 sticks (10 tablespoons) butter
1 cup veal stock
2 tablespoons strained lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon red wine vinegar
as needed Peanut oil for frying
Lemon wedges for serving
Directions
In a wide, shallow bowl, combine the flour, salt-free Creole seasoning, and salt. Rinse the trout fillets under cold water and pat them completely dry with paper towels. Working with one fillet at a time, coat both sides evenly in the seasoned flour mixture, then shake off any excess.
In a saucepan, melt the butter over medium heat. When it begins to bubble, sprinkle in the remaining seasoned flour mixture and stir constantly for 4 to 5 minutes, until the roux develops a medium brown color.
Pour the veal stock into another saucepan and bring it to medium-high heat. Slowly pour the warm butter-flour roux into the stock while whisking continuously until the mixture is smooth and fully incorporated. Stir in the lemon juice, Worcestershire sauce, and red wine vinegar. Simmer for 3 minutes, then remove from the heat and keep the sauce warm.
Heat about 1 inch of peanut oil in a large heavy skillet to 375°F. Carefully place the floured trout fillets into the hot oil and fry for approximately 2 minutes on each side, until the coating is golden brown and the fish flakes easily when tested with a fork.
Transfer the fried trout fillets to a serving platter. Spoon the warm brown butter sauce generously over each fillet and serve immediately with fresh lemon wedges on the side.
Comments
Trout is reliable at Charlotte-area Publix and Harris Teeter year-round, and the supporting pantry items (flour, Creole seasoning, butter, lemon) are standard at every chain, so no special trips are needed. The real cost driver is veal stock—expect $3–$4 a pint at premium counters—which pushes per-serving cost to around $4–$5 before sides; a good-quality rotisserie chicken stock or beef stock from a grocery freezer case will save money and work fine. The stated 40 minutes is honest for searing, deglazing, and finishing, though you should add 5–10 minutes if you're making your own sauce from scratch rather than using stock straight from a carton. This is a same-night dish that does not hold well once sauced, so plan to serve it hot and immediately; it suits a special dinner rather than weeknight routine, but the technique is straightforward enough for a confident home cook and impresses without fuss.
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