Rainbow Trout Meuniere
Ingredients
Rainbow Trout
Butter
Lemon
Parsley
Method
The Cooking of Fish in Butter, called a la Meuniere.
This excellent method of cooking can be applied to small whole fish and to cuts of large fish. However, it is possible with a certain amount of care and attention to apply this method to small turbot of no more than 1 1/2 kg (3 lb 6 oz) in weight.
The method consists of cooking the whole fish, slices or fillets of fish in a frying pan in very hot butter after having been seasoned and lightly coated with flour.
For small fish, ordinary butter can be used but for larger ones the use of clarified butter is to be preferred. After the fish has been turned over in the pan and is just cooked, it is placed on a very hot serving dish; it can be served as it is with a simple accompaniment of a trimmed half of a lemon. Fish served in this way is usually termed Dore so as to distinguish it from the exact designation a la Meuniere.
In the case of a la Meuniere, a little lemon jucie is squeezed over the fish, it is seasoned with a little salt and pepper and the surface sprinkled with blanched, coarsely chopped parsley. Finally, it is coated with some butter cooked until it is brown in colour (a la Noisette) and served immediately so that the bubbling produced by the contact of hot butter on the moist parsley is still discernible with the dish is presented to the guest.
Truites a la Meuniere:
This is one of the most suitable preparations for river trout. Proceed as indicated in the cooking of fish a la Meuniere.
Remarks
Appeared on menu: Rainbow Trout Meuniere $3.60 Also on 16/08/75, as Poisson Meuniere (fresh fish in parsley butter) at $2.80
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