Monday, July 4, 2016

Trout Meunière (Old Style)

The original French style of trout meunière, back then, was seasoned, floured (sautéd in butter) then topped with the browned butter from the pan. This is still how the dish is still done in some restaurants. The word "meunière" is a reference to the miller of wheat (whose wife, according to French lore) cooked everything coated with flour.
I had my first example at Arnauds (when I was but a wee tyke) Apparently, this was good as it was a new style with a New Orleans twist; invented by "Count" Arnaud while trying to standardize and stabilize the sauce so the fish could be fried not sautéd. (He added a bit of stock and roux to the butter and lemon, this sauce is incredibly good and works on other fried seafood)
1 1/2 cups flour
1 tablespoons salt-free Creole seasoning
1/4 teaspoon salt
Six 8-ounce speckled trout fillets
1 1/4 sticks (10 tablespoons) butter
1 cup veal stock
2 tablespoons lemon juice, strained
1 tablespoon Worcestershire sauce
1 teaspoon red wine vinegar
Peanut oil, for frying
Lemon wedges
• Combine the flour, Creole seasoning, salt in a wide bowl. Rinse trout fillets and pat dry, dredge fish in the seasoned flour knocking off excess.
• Make a medium-brown roux melting the butter in a saucepan over medium heat. (when it begins to bubble add the remaining seasoned flour stirring constantly til the mixture is medium brown.
• Put stock in another saucepan over medium-high heat whisking roux til dissolved (add the lemon juice, Worcestershire sauce and vinegar simmer for 3 minutes) Remove the pan from the heat keeping sauce warm while you prepare the fish.
• You can sauté the fish in butter if you like (but it's more common in New Orleans to fry it, about  an inch or so of oil 375 degrees) Either way, cook until golden brown (about 2 minutes per side).
• Spoon the sauce over the fish and serve with lemon wedges.

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