Rainbow trout fillets are quick-cooking, delicately flavored and perfectly complemented by a delicious buttery sauce. While it may sound fancy, meunière is actually French for “miller’s wife” and in this case, refers to a simple preparation method that includes dusting the fish with seasoned flour and sautéing it in brown butter sauce with lemon.
Rainbow Trout Meunière
Rainbow trout fillets lightly dredged in seasoned flour, sautéed in butter, then topped with meunière sauce, a simple brown butter sauce with lemon juice and fresh parsley.
Ingredients
- 4 rainbow trout fillets, skin on (6 to 8 ounces each)
- 3/4 cup flour
- 3/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- Freshly ground black pepper
- 1 tablespoon olive oil
- 6 tablespoons butter, divided
- 1-1/2 tablespoons shallots, very finely chopped
- 1-1/2 to 2 tablespoons freshly squeezed lemon juice
- 3 to 4 tablespoons fresh parsley, finely chopped
- 4 lemon wedges
Instructions
- Combine the flour, salt, paprika, onion powder and a few grinds of black pepper in a shallow dish. Dredge the fillets in the flour mixture, shaking off the excess.
- Heat the olive oil along with 2 tablespoons of the butter in a large skillet over medium-high heat. Add 2 of the trout fillets, skin side up and cook until golden on the first side, 1-1/2 to 2 minutes. Turn carefully and finish cooking, 1-1/2 to 2 minutes longer. Transfer to a serving platter and repeat with the remaining 2 fillets.
- Keeping the pan over medium-high heat, add 1 tablespoon of the remaining butter. Add the shallots and sauté until soft and translucent, about 1-1/2 minutes. Add the remaining butter and cook, stirring constantly, until the butter begins to foam and the color starts to darken. Quickly whisk in the lemon juice, add the parsley, combine well, drizzle over the trout fillets and serve immediately. Garnish with lemon wedges.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
Vari Arceo says
Very very good! Thank you!
Lynne Webb says
Thanks Vari, so glad you enjoyed the recipe.
Sue says
Can I use canned trout filets for this recipe?
Lynne Webb says
Hi Sue,
Since the canned trout is already cooked you could make the sauce and warm the fillets in it. I think it would even work with smoked fillets.
Sue Zacharias says
Delicious! Will definitely fix again. Thanks for the recipe!
Lynne Webb says
Hi Sue,
Glad you liked this classic trout recipe. It’s such a simple concept – perfect for a mild, delicate fish like trout.
betty lou says
This recipe really dresses up plain fish. I am not a big fish lover but with the Meuniere sauce on it -it is really super delish!!
Lynne Webb says
Hi Betty Lou,
Glad you like the sauce. It’s simple but it really is great on fish.
Arthur in the Garden! says
Wonderful!
Lynne Webb says
Thanks!