** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Brook Trout Meuniere
Date Added:December 08, 2009
Ingredients:
4 Unit Trout
1 Unit Seasoned Flour
1/4 Cup Clarified Butter melted and ooled to lukewarm
3 Tablespoons Clarified Butter melted and ooled to lukewarm
2. Cut off the fins but leave the heads and tails attached.
3. Dip each fish in seasoned flour. Melt the first measure of clarified butter.
4. Saute each trout until it is firm and nicely browned.
5. Place on a hot platter. Add the second measure of clarified butter to the pan drippings after all the fish have been cooked.
6. Allow the butter to brown. Cover the fish with the chopped parsley.
7. Pour the browned butter over the fish. Garnish with lemon wedges.
Comments on Brook Trout Meuniere Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Fish, Butter, Gluten, Citric Acid allergies.
Meal Type: 
Total Time: 
Cook Method:
Print this Recipe
