Trout Meuniere is a staple in New Orleans that consists of perfectly seasoned fish and a savory sauce.
Makes 3 servings
|3||5-7 ounce skinless speckled trout filets|
|freshly ground black pepper|
|juices of 1/2 lemon|
|1||Tablespoon fresh parsley, minced|
- Put the milk into a wide dish. Put the flour and Creole Spices into another wide dish and stir to combine. Season the fish filets with salt and pepper, dip them into the milk, and dredge in the seasoned flour.
- Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the filets and cook on each side until golden brown, about 3 minutes per side. Transfer the fish to a serving platter.
- Add the remaining 4 tablespoons of butter to the same skillet over medium-high heat.
- Swirl the skillet over the heat so that the butter melts evenly and cook the butter until it begins to take on a brownish, 5-7 minutes.
- Reduce the heat to medium-low, and cook, stirring gently and slowly. Add the lemon juice, parsley, and a dash of salt. Spoon the browned butter over the fish and serve.
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