Seasonal trout – simple but satisfying!
By The Eye Magazine published 9 November, 2011 No CommentsAppearing at their greatest abundance in the autumn months, trout make for an excellent seasonal dish in September yet very few people know how to make the most of this comparatively inexpensive luxury. Despite being one of the most flavourful of all fresh-water fish, many consider it to be a bit tasteless even though it has a reputation for quality among diners that’s well deserved. Whether you decide to enjoy it on its own, pan-fried with a few simple herbs as many recommend, or as the centrepiece of a more complex dish, you’re guaranteed a memorable dining experience. The beauty of it all, however, is that cooking trout is extremely simple and yet very rewarding. Here’s one idea for preparing fresh seasonal trout that might even put you in the mood to break out the rod and line:
Trout Meuniere
Ingredients
• 2 Trout fillets
• Flour (to coat)
• 1 cup milk
• 2 oz. Butter
• 2 oz. Olive oil
• Salt and white pepper to taste
Preparation
Salt and pepper the fillets to taste before dipping in milk and then dredging in flour to form an even thin coating.
Heat a mixture of oil and butter in a shallow pan and sauté the fish until lightly browned, turning once.
Once plated, a dash of lemon juice and generous drizzle of melted butter immediately before serving makes for a delicious garnish. Serves two
Enjoy!
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