Trout Meuniere
By: Ahmad Overton
Published: Friday, November 12, 2010 - 5:07pm

Ingredients




1 Each Whole Trout, filleted and deboned
1 Each Lemon, jucied
1 teaspoon Parsley, chopped
3 ounces AP Flour
2 ounces Whole Butter
2 ounces Clarified Butter
As Needed Kosher Salt
As Needed Black Peppercorn

Preparation

1 Heat Clarified Butter in a saute pan. 2 Season the trout with salt and pepper then dredge the flesh side in flour. 3 Put the fillets in the pan floured side down and fry until brown then flip and fry skin side until crispy. 4 Drain on a paper towel. 5 Pour out hot oil from pan. 6 Add the whole butter to the pan and brown.