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Rainbow Trout Meunière

by Lynne Webb on April 3, 2014 (Updated September 29, 2021) // 12 Comments

Recipes » Quick & Easy » Rainbow Trout Meunière

Rainbow Trout Meunière

by Lynne Webb on April 3, 2014 (Updated September 29, 2021) // 12 Comments

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.
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Rainbow Trout Meunière

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 Meunière

Table of Contents

  • Rainbow Trout Meunière
    • Ingredients 
    • Instructions 
4.50 from 18 votes
  |  Leave a Review
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.
Yield: 4 servings
Prep Time: 10 mins
Cook Time : 15 mins
Total Time : 25 mins
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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.
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Author: Lynne Webb | 

Course: Seafood
 | 
Cuisine: American

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Comments

  1. Vari Arceo says

    January 29, 2022 at 5:00 pm

    5 stars
    Very very good!  Thank you!

    Reply
    • Lynne Webb says

      February 6, 2022 at 6:15 pm

      Thanks Vari, so glad you enjoyed the recipe.

      Reply
  2. Sue says

    March 9, 2021 at 5:36 pm

    Can I use canned trout filets for this recipe?

    Reply
    • Lynne Webb says

      March 10, 2021 at 2:32 pm

      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.

      Reply
  3. Sue Zacharias says

    February 26, 2021 at 7:01 pm

    Delicious! Will definitely fix again. Thanks for the recipe!

    Reply
    • Lynne Webb says

      February 28, 2021 at 7:37 am

      Hi Sue,
      Glad you liked this classic trout recipe. It’s such a simple concept – perfect for a mild, delicate fish like trout.

      Reply
  4. betty lou says

    July 21, 2018 at 8:08 pm

    5 stars
    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!!

    Reply
  5. betty lou says

    July 21, 2018 at 7:49 pm

    5 stars
    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!!

    Reply
  6. betty lou says

    July 21, 2018 at 7:49 pm

    5 stars
    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!!

    Reply
    • Lynne Webb says

      July 27, 2018 at 8:56 pm

      Hi Betty Lou,
      Glad you like the sauce. It’s simple but it really is great on fish.

      Reply
  7. Arthur in the Garden! says

    April 22, 2014 at 3:57 pm

    Wonderful!

    Reply
    • Lynne Webb says

      May 8, 2014 at 6:15 pm

      Thanks!

      Reply

Hi there! We’re Lynne & Erika and we’d like to welcome you to MyGourmetConnection. If you enjoy cooking, want to broaden your range of go-to recipes, and learn new ways to spice up your everyday meals, you’ve come to the right place.

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