📝 About This Recipe
A cornerstone of Creole fine dining, Trout Meunière is a masterclass in French-Louisianan elegance. This dish features delicate freshwater trout fillets dredged in seasoned flour, pan-seared to a golden crisp, and bathed in a decadent, nutty brown butter sauce spiked with fresh lemon and parsley. It is a timeless classic that perfectly balances the richness of the butter with the bright acidity of citrus, embodying the soul of the French Quarter.
🥗 Ingredients
The Fish
- 4 pieces Speckled Trout fillets (6-8 oz each, skin-on or off per preference)
- 1 cup Whole milk (for soaking)
- 1 cup All-purpose flour (for dredging)
- 1 tablespoon Creole seasoning (Tony Chachere's or Zatarain's)
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 3 tablespoons Vegetable oil (for pan-frying)
- 2 tablespoons Unsalted butter (for the initial sear)
Meunière Sauce
- 8 tablespoons Unsalted butter (1 stick, high-quality European style preferred)
- 2 tablespoons Fresh lemon juice (about half a large lemon)
- 1 teaspoon Worcestershire sauce (adds depth)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 4 pieces Lemon slices (for garnish)
👨🍳 Instructions
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1
Pat the trout fillets dry with paper towels. Place them in a shallow dish and pour the milk over them; let them soak for 10 minutes to mellow the flavor and help the flour adhere.
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2
In a wide, shallow bowl or plate, whisk together the flour, Creole seasoning, salt, and black pepper until well combined.
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3
Remove a fillet from the milk, letting the excess drip off, and dredge it thoroughly in the seasoned flour. Shake off any excess; you want a very thin, even coating.
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4
In a large heavy-bottomed skillet (cast iron or stainless steel is best), heat the vegetable oil and 2 tablespoons of butter over medium-high heat until the butter foam subsides and begins to shimmer.
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5
Place two fillets in the pan, being careful not to crowd them. Sear for 3-4 minutes on the first side until the edges are golden brown and crisp.
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6
Carefully flip the fillets using a fish spatula. Cook for another 2-3 minutes on the second side until the fish is opaque and flakes easily. Transfer to a warm platter and repeat with the remaining fillets.
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7
Wipe the skillet clean with a paper towel to remove any burnt flour bits, then return to medium heat.
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8
Add the remaining 8 tablespoons of butter to the skillet. Allow it to melt, then whisk constantly as it begins to foam.
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9
Continue cooking the butter until the foam subsides and you see small brown specks forming at the bottom. It should smell nutty and toasted. This is 'beurre noisette'.
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10
Immediately whisk in the lemon juice and Worcestershire sauce. Be careful, as the liquid will cause the hot butter to steam and sputter.
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11
Stir in the chopped parsley and remove from heat instantly to keep the herbs vibrant and green.
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12
Taste the sauce; add a pinch of salt if needed. Spoon the hot Meunière sauce generously over the trout fillets.
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13
Garnish with fresh lemon slices and serve immediately while the butter is still frothy.
💡 Chef's Tips
Use a heavy skillet to ensure even heat distribution and a superior crust on the fish. Don't walk away from the butter while browning; it can turn from 'nutty brown' to 'burnt' in a matter of seconds. If you can't find Speckled Trout, Redfish or Flounder are excellent authentic substitutes. Always dredge the fish immediately before frying; if it sits too long in the flour, it becomes gummy rather than crispy. For an extra touch of New Orleans decadence, add a handful of toasted pecans or sautéed lump crabmeat to the sauce at the very end.
🍽️ Serving Suggestions
Serve alongside classic Lyonnaise potatoes or buttery mashed potatoes to soak up the sauce. A side of steamed green beans with toasted almonds (Amandine style) complements the nutty butter perfectly. Pair with a crisp, high-acidity white wine like a Sancerre or a dry Chenin Blanc. Start the meal with a light wedge salad to balance the richness of the Meunière sauce. Provide extra lemon wedges on the side for those who prefer a more citrus-forward profile.