Trout Meunière

Ingredients

• 2 Trout, gutted and cleaned
• 50g All-purpose flour
• 80g Unsalted butter
• 1 Lemon, halved
• 2 EL Fresh parsley, chopped
• Prise Salt
• Prise Black pepper

Instructions

1. Rinse the trout and pat dry with paper towels. Season inside and out with salt and pepper.
2. Place the flour on a plate. Lightly dredge each trout in the flour, shaking off any excess.
3. Melt half of the butter in a large skillet over medium heat until it begins to brown slightly.
4. Add the trout to the skillet and cook for 4-6 minutes per side, or until cooked through and golden brown.
5. Transfer the cooked trout to serving plates.
6. Melt the remaining butter in the same skillet until it foams and turns slightly brown. Add the juice from half a lemon.
7. Spoon the brown butter-lemon sauce over the trout and sprinkle with fresh parsley. Serve with lemon wedges.

Nutrition