Trout Meuniere

[Coot]

I made some Trout Meunire tonight with some speckle trout filets.

:damm:It was good!

Simple Recipe for you guys who are interested and it works well with small red fish or puppy drum filets as well and might work well with bass filets too.

1. Dip filets in egg wash (eggs and milk)
2. Roll filets in Seasoned White Flour (I add Tony's, Salt, and Pepper)
3. Place filets in a pre-heated skillet on med-high heat with melted real butter. The butter should just be about turning brown before you add the filets.
4. Reduce heat to medium
5. Cook filets about 2-3 minutes on each side
6. Remove filets and then make your Meuniere sauce in the same skillet (don't clean the skillet - you want the flour drippings etc. for the sauce) by adding several tablespoons of butter, tablespoon or two of worschester sauce, squeeze juice of 1 whole lemon, and a couple of dashes of hot sauce. Simmer on med-high heat for a minute until all melted and dark brown and then drizzle this sauce on top of your fish filets.
7. Garnish with parsley and lemon wedges.
May not be heart healthy, but it is MMMM, MMMM GOOD!!!! :food-smiley-012:

I think I will go fishing in the morning now to catch some more trout!!!!!!

[SeniorCoot]

Sounds good--Traditional Meuniere has no L&P nor hot sc.--egg wash-- flour & bread crumbs(fresh)-saute in butter--remove fillets- add butter, lemon ju, garlic powder,and WHITE wine- swirl pan to deglaze and pour over fillets-I often also add some toasted almond slices for flavoer- hence it becomes "Truite Saute Meuniere Almondine"

[tbeke]

sound good makeing my mouth water!!!!!!