Old-Style Trout Meuniere

Gone Fishing

Speckled trout are still running pretty good as many reports are favorable for a fine catch. 

I'm heading out with the first light in the morning ... right to the fish market.

Here's a recipe from my Creole, Cajun and Mardi Gras collection.

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  
1 1/4 sticks butter  
1 cup veal or fish 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 to dry.

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 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 F. 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.