Trout Meunière

Instructions

1. Step 1

   Pat the trout dry and check carefully for remaining pin bones. Season both sides with the salt and black pepper.

   Ingredients used: 1.0 gr Ground Black Pepper, 3.0 gr Salt, 2.0 piece Trout

2. Step 2

   Place the flour in a shallow dish. Coat each fillet lightly on both sides, then shake off all excess flour.

   Ingredients used: 30.0 gr All-Purpose Flour

   Cookware: Shallow Dish

3. Step 3

   Heat the oil and 1 tbsp (14 gr) of the butter in a large skillet over medium heat until the butter foams.

   Timer: 2 min (fixed)

   Ingredients used: 14.0 gr Unsalted Butter, 15.0 ml Vegetable Oil

   Cookware: large skillet

4. Step 4

   Lay the trout in the skillet skin-side down. Cook until golden underneath, then turn gently and cook until the thickest part reaches 63°C.

   Timer: 6 min (fixed)

   Cookware: Fish Spatula, instant-read thermometer, large skillet

5. Step 5

   Transfer the cooked trout to a plate and keep it nearby while preparing the sauce.

   Cookware: Fish Spatula, plate

6. Step 6

   Reduce to low heat and add the remaining 3 tbsp (42 gr) butter to the skillet. Cook until the milk solids turn golden brown and smell nutty.

   Timer: 2 min (fixed)

   Ingredients used: 42.0 gr Unsalted Butter

   Cookware: large skillet

7. Step 7

   Remove the skillet from the heat. Stir in the lemon juice and parsley.

   Ingredients used: 8.0 gr Flat-Leaf Parsley, 30.0 ml Lemon Juice

   Cookware: large skillet

8. Step 8

   Spoon the lemon-brown butter sauce over the trout and serve immediately.

   Cookware: plate