ReWild Recipe #7: Trout Meunière
- 28/11/2023
The Trout Plus Three Ingredients And Seasoning, It Doesn’t Get Much Easier!
Meunière; in the manner of a millers wife, lightly dusted with flour.
The trout and three ingredients plus seasoning, it doesn’t get much easier and yet there is a technique to this recipe that makes it a dish that good cooks still love to put together well.
This is a method of cooking that suits our holiday season perfectly and with a lemon and a few herbs taken up river one that can make a great meal cooked in a river hut. This method can be used with many other fish species, especially those we catch in our rivers and around river estuaries.
INGREDIENTS:
- 4 nice fresh trout fillets
- ½ cup of flour mixed with ½ tsp salt and ¼ tsp white pepper
- 20mls olive oil
- 60g butter (cut into 20g and 40g portions)
- ¼ cup freshly chopped parsley
- Squeezed juice of one lemon (50ml)
- A grind of pepper
- A little salt
INSTRUCTIONS:
- Pre heat your oven to 110˚c to heat plates and to keep your cooked trout warm.
- Heat a frying pan. Put the oil and 20g of the butter into the pan and continue to heat until the butter starts to ‘sizzle’.
- Pass the trout fillets through the seasoned flour and lay into the pan, rounded sides of the fillets face down. Fry gently for a couple of minutes then using a spatula turn over and cook a couple of minutes on the other, take out of the pan and keep warm on an oven tray. You may need to cook two fillets at a time depending on the size of your pan. Timing is the key to a good meunière sauce.
- When the fillets are cooked, place them onto a serving dish or four serving plates.
- Tip off any excess oil from the pan and place the pan back on to the heat.
- Add the remaining butter and cook, swirling the pan, until the butter foams then begins to turn to a nut brown colour. Lift the pan off the heat, add the parsley and then the lemon juice, swirling the pan to mix the juices into a sauce that is poured or spooned immediately over the trout fillets.
- Sprinkle over a few salt flakes and a grind of pepper.
- Serve with new potatoes and a simply cooked green vegetable or a salad or just some bread and butter.
Credits:
Chef: Tony Smith, Riversmiths NZ
Photographer: Tony Smith