Trout Meunière

Here's a really great recipe from my Creole, Cajun and Mardi Gras collection I am working on. E...


Here's a really great recipe from my Creole, Cajun and Mardi Gras collection I am working on. Enjoy!


Old-Style Trout Meunière
6 servings
1 1/2 cups flour
1 tablespoons Creole seasoning
1/4 teaspoon salt
6 -8 ounce speckled trout fillets, or firm fish 
1 1/4 sticks butter
1 cup veal stock, or other stock 
2 tablespoons lemon juice, strained
1 tablespoon Worcestershire sauce
2 teaspoons red wine vinegar
Peanut oil, for frying
Lemon wedges
    Combine the flour, Creole seasoning, and salt in a wide bowl. Rinse the trout fillets and pat dry. Dredge the fish in the seasoned flour and shake off the excess. Place on a wire rack.
    Melt the butter in a saucepan over medium heat. When it begins to bubble, add the remaining seasoned flour and cook stirring constantly until the roux turns a medium brown.
    Put the stock (veal stock is the best) into another saucepan and place over medium-high heat. Whisk the roux into the stock until smooth. Add the lemon juice, Worcestershire sauce, and vinegar and simmer for 3 minutes. Remove the pan from the heat and keep the sauce warm while you prepare the fish.
    There are several ways to cook the fish. A simple pan sautéed in butter, oven broiled if you watch calories, but as a rule, Creole cooks like to fry it in about an inch of oil heated to 375 degrees. Whichever way, cook the fillets until golden brown on the outside yet translucent and flaky inside. Spoon the sauce over the fish to serve and add lemon wedges on top.

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    Post a Comment

    1. I love trout. This would make a great dinner for me...mmm. This dish would make me smile the whole day :D

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    2. Wow another great catch for me and you, love your recipe can't wait to catch a trout when it warms up to try this~

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    3. This dish is very flavorful most especially with the veal stock. But the creole seasoning would be great too even without the veal stock.

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    4. Very interesting! I always enjoy the classic Sole Meuniere and see the similarity in the two dishes. I'd love to give this one a try soon.

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    5. Hi Drick,

      very fine.
      Faith, however, the decision of the Creole seasoning for success ..
      Greeting Jacob

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    6. Well, you know you are talking to me here right???

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    7. Trout or sole meuniere is one of my favorite dishes, yum!

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    8. Yum!! I love that you use peanut oil! This looks simply delish!

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    9. We were getting along fine until I saw '1 1/4 Sticks Butter' then I was in a miserable state of heaven - if you know what I mean - then I saw ....broiled ....now I'm thinking would it be possible to do halvsies? ;-) Then I'd have the best that both worlds have to give. ~Mary

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    10. have loved this dish with sole - but the use of veal stock and Creole seasoning is a really nice take.

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