Behnke Fish recipes
Shared by: pp00pp
Trout Meuniere (miller’s wife) 2 ea Pan-‐dressed Trout (headless, gutted) Sprinkle Salt and Fresh Ground Black Pepper ½ cup All purpose Flour 4 Tablespoons Vegetable Oil (or clarified butter) 2 ounces Whole Butter; room temperature ½ Lemon; deseeded 2 teaspoons Fresh Parsley; washed and chopped fine Optional Lemon Wedges and Parsley Sprig Dry the trout with a paper towel. Season lightly with the salt and fresh ground black pepper. Dust well with the flour, shaking to remove the excess. Use a pan that is at least 1” larger in diameter than the fish is long. Heat the pan over medium heat. Add the vegetable oil and swirl until it shimmers. Gently, lay the trout into the hot oil working away from your body so that you don’t splash yourself with hot oil. Cook over a moderate heat for about 3-‐4 minutes depending upon the size of the fish. Gently, turn the fish over, again working away from your body. Continue to pan fry on the other side, again for 3-‐4 minutes. Remove the trout from the pan and hold warm. Pour the used vegetable oil out of the pan (for discarding). If there is a lot of sediment on the bottom, or burned bits, remove them with a spoon. Add the softened whole butter to the pan. Swirl it with the spoon keeping it in motion for about 2-‐3 minutes until it just begins to brown. Immediately add the lemon juice and swirl it into the butter. Add the chopped parsley and pour over the trout. Serve immediately.