My son caught his first fish recently. We went trout fishing with my dad and came home with ten trout: my son (age 8) caught six, my daughter (age 5) caught four. The kids had a blast, and my son, who had never been interested in ever eating fish, actually asked me to make fish sticks the other day.
Another example of how kids are more interested in eating food when they not only know where it comes from, but when they have a hand in bringing it home. (yay!)
While I made trout fish sticks for my son (my daughter still won’t have any of it), I decided to make a trout meuniere for myself.
If you’ve never cooked with fresh caught trout, you should know that it takes practice to fillet the suckers because of how many little bones each fish has. I look forward to the day when I can master the skill of artfully, cleanly filleting a fish; right now, I am all mess and choppiness.
Yet for Trout Meuniere, you don’t need to do more than clean and gut the fish down the middle. Once cooked, the meat slides right off the bones and makes it an easy fish dish to enjoy.
First, you’ll thoroughly clean the fish. The trout farm we went to cut a slit down the center of the fish’s underbelly for us, so all I had to do when we got home was rinse it under cold water for several minutes.
Then I soaked the trout in a milk bath in a glass baking pan for 10 minutes, flipping it over to the other side halfway through. Toward the end of the time, I heated 2 tablespoons of oil in a large skillet, then added the trout and cooked for 5 minutes on each side. You’ll know trout is done when it’s opaque inside. Depending on your skillet, you might want to cook just 2 trout at a time. Once all of the trout are cooked, you remove them from the skillet and set aside. Then you create the simple sauce by pouring out most of the fat in the skillet, adding lemon juice and butter and cooking until foamy, then stir in parsley. Pour the sauce over the plated trout, and top with additional parsley and sea salt if you desire.
Voila! Pretty simple, very easy, extremely delicious. I found that one 7″ fish would easily serve two people, so this recipe can serve anywhere from 4-6 people depending on the size of your fish.
adapted from Good Housekeeping
- 3-4 small-to-medium size rainbow trout or brook trout
- 1 cup skim milk
- 1/4 cup all-purpose flour
- 1/2 teaspoon sea salt
- 4 tablespoons vegetable oil
- 1/4 cup fresh lemon juice
- 5 tablespoons butter
- 1 tablespoon chopped fresh parsley
- sprinkle of sea salt optional
- Rinse trout inside and out with cold running water; pat dry with paper towels
- Soak trout in milk 10 minutes, turning the trout over halfway through this time.
- On waxed paper, combine flour and salt. Remove trout from milk and coat evenly with flour mixture, shaking off excess.
- In a medium skillet, heat 2 tablespoons oil over medium heat until very hot. Add 2 trout and cook until just opaque throughout, about 5 minutes per side.
- Transfer to platter and keep warm. Repeat with remaining 2 tablespoons oil and remaining fish.
- Pour off all but 1 tablespoon fat remaining in skillet.
- Return skillet to heat, and add lemon juice, then add butter. Cook until the butter and lemon juice are slightly foamy, about 2-3 minutes.
- Stir in parsley, pour the butter sauce over fish. Sprinkle with sea salt if desired.