Trout Meunière
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Trout Meuniere
Photography by Jodi Pudge
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 351351 cal |
| pro | 36 g36g pro |
| total fat | 21 g21g total fat |
| sat. fat | 10 g10g sat. fat |
| carb | 3 g3g carb |
| fibre | 00 fibre |
| chol | 131 mg131mg chol |
| sodium | 179 mg179mg sodium |
| potassium | 795 mg795mg potassium |
| % RDI: | - |
| calcium | 1111 calcium |
| iron | 66 iron |
| vit A | 2525 vit A |
| vit C | 1717 vit C |
| folate | 1313 folate |
Ingredients
- 1/4 cup all-purpose flour 1/4 cup all-purpose flour
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 4 trout fillets , (each 170 g)4 trout fillets, (each 170 g)
- 1/4 cup unsalted butter 1/4 cup unsalted butter
- 2 tbsp chopped fresh parsley 2 tbsp chopped fresh parsley
- 2 tbsp lemon juice 2 tbsp lemon juice
Preparation
In shallow dish, whisk together flour, salt and pepper. Dredge trout in mixture, shaking off excess.
In large skillet, melt half of the butter over medium heat; cook fish, turning once, until golden and fish flakes easily when tested with fork, 6 to 8 minutes. Transfer to plate;
keep warm.
Add remaining butter to skillet; cook until butter stops foaming, about 1 minute. Whisk in parsley and lemon juice. Pour over fish.
In large skillet, melt half of the butter over medium heat; cook fish, turning once, until golden and fish flakes easily when tested with fork, 6 to 8 minutes. Transfer to plate;
keep warm.
Add remaining butter to skillet; cook until butter stops foaming, about 1 minute. Whisk in parsley and lemon juice. Pour over fish.
Source : Canadian Living Magazine: May 2011
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