Recipes Seafood Fish Trout Trout Meunière 4.0 (1) 1 Review 1 Photo Trout meunière is the lightest, freshest, most clean way to enjoy fish I know of. It's coated and pan-fried golden brown and topped with a lemony sauce. Classic, easy, and delicious. Submitted by Karen Rankin Published on September 15, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Trending Videos Close this video player Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 (6 ounce) fillets boneless, skin-on rainbow trout fillets, patted dry ¾ teaspoon kosher salt, divided ½ teaspoon finely ground black pepper ½ cup all-purpose flour 4 tablespoons ghee (clarified butter) 6 tablespoons unsalted butter 2 tablespoons finely chopped shallot 3 tablespoons fresh lemon juice 3 tablespoons finely chopped fresh flat-leaf parsley lemon wedges, for serving Directions Preheat the oven to 200 degrees F (93 degrees C). Line a rimmed baking sheet with parchment paper and set aside. Season trout fillets evenly with 1/2 teaspoon salt and pepper. Lightly dredge each fillet in flour, shaking off excess flour. Heat ghee over medium-high in a large skillet. When butter shimmers, add fish fillets skin-side down, cooking in batches if necessary. Cook for 2 to 3 minutes, flip, and continue cooking until the outside is lightly golden brown, and fish is just cooked through and opaque, 1 to 2 minutes. Remove cooked fish to the prepared baking sheet and place in the preheated oven to keep warm. Pour excess ghee or clarified butter from skillet; wipe skillet clean. Add unsalted butter and shallot to the skillet and cook briefly over medium heat until butter is melted and shallot has softened a bit, about 1 minute. Stir in lemon juice and season with remaining 1/4 teaspoon salt. Allow mixture to cook for about 30 seconds. Remove from heat, and stir in parsley. Place fish fillets on plates or a platter; top with sauce from skillet and serve immediately with lemon wedges on the side. I Made It Print Nutrition Facts (per serving) 530 Calories 36g Fat 14g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 530 % Daily Value * Total Fat 36g 46% Saturated Fat 20g 101% Cholesterol 178mg 59% Sodium 417mg 18% Total Carbohydrate 14g 5% Dietary Fiber 1g 3% Protein 37g 73% Potassium 880mg 19% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved