Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Trout a la Meuniere.

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    Trout a la Meuniere.

    Post  Admin on Sat Aug 25, 2012 2:45 pm

    ingredients
    serves 4
    4 trout, cleaned
    salt
    pepper
    flour for coating
    1/3 cup 65 g (2 1/2 oz) butter
    1 teaspoon oil


    for the beurre noisette
    3/4 stick (6 Tbsp) 75 g butter

    method
    1. Rub the trout with salt and pepper, then coat lightly with flour.

    2. Melt 65 g (2 1/2 oz) of butter with the oil in a frying pan.

    3. Slip in the trout and cook gently until brown on both sides and cooked through.

    4. To make the beurre noisette, melt the butter and heat until light brown.

    5. Pour over the trout and serve hot.

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