Trout Meunière

Old-Style Trout Meunière

6 servings







1 1/2 cups flour
1 tablespoons Creole seasoning
1/4 teaspoon salt
6 -8 ounce speckled trout fillets, or firm fish 
1 1/4 sticks butter
1 cup veal stock, or other stock 
2 tablespoons lemon juice, strained
1 tablespoon Worcestershire sauce
2 teaspoons red wine vinegar
Peanut oil, for frying
Lemon wedges

Combine the flour, Creole seasoning, and salt in a wide bowl. Rinse the trout fillets and pat dry. Dredge the fish in the seasoned flour and shake off the excess. Place on a wire rack.

Melt the butter in a saucepan over medium heat. When it begins to bubble, add the remaining seasoned flour and cook stirring constantly until the roux turns a medium brown.

Put the stock (veal stock is the best) into another saucepan and place over medium-high heat. Whisk the roux into the stock until smooth. Add the lemon juice, Worcestershire sauce, and vinegar and simmer for 3 minutes. Remove the pan from the heat and keep the sauce warm while you prepare the fish.

There are several ways to cook the fish. A simple pan sautéed in butter, oven broiled if you watch calories, but as a rule, Creole cooks like to fry it in about an inch of oil heated to 375 degrees. Whichever way, cook the filets until golden brown on the outside yet translucent and flaky inside. Spoon the sauce over the fish to serve and add lemon wedges on top.