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| Courtesy of www.odellsonline.com |
| This recipe is a classic. Trout meuni?re is essentially trout in butter sauce with a sprinkling of fresh herbs and lemon. I don't like heavy, complicated sauces on fish, because they cover the natural and delicate flavor of seafood. Try this sometime when you see trout on sale. |
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| 4 12-ounce trout, pan-dressed (gutted, scaled but head and tail intact) |
| salt and pepper |
| 1/2 cup all-purpose flour |
| 4 tbsp Odell's Seafood Butter |
| 2 tbsp finely chopped parsley |
| 2 tbsp fresh lemon juice |
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| Rinse off and dry the trout. Season with salt and pepper and then dredge in flour. Pat thoroughly to shake off any excess flour.
Heat the Odell's Seafood Butter in a saut? pan, preferably oval, and place the trout in the hot butter. Cook over medium heat for about 4 minutes on each side, depending on their thickness.
The trout skin should turn crispy and golden brown. Transfer the trout to a plate covered with paper towels, pat off the cooked butter, and arrange them on hot plates or on an oval platter. Sprinkle with parsley and lemon juice.
Discard the cooked butter from the saut? pan, add the fresh butter, and heat it over medium heat until it froths. Spoon the hot butter over the trout, and serve immediately. |
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Gourmet Butter used in recipe:
Odell's Seafood Butter |
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