Serves 6
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.
