Sunday, January 15, 2012 a Trout Meunière Date

Taken from New Orleans Food: More Than 250 of the City's Best Recipes to Cook at Home

1 Cup Flour
1 Tbsp Creole Ceasoning
 Six 6-8 oz. Speckled Trout Fillets *
1-1/4 sticks (10 tbsp.) Butter
1 Cup Chicken Stock
2 Tbsp Lemon Juice
1 Tbsp Worcestershire Sauce
1 tsp Red Wine Vinegar
Peanut Oil for frying
Lemon Wedges
*If you can’t find speckled Trout, substitute Redfish, Red Snapper, Drum, Striped Bass, or Halibut.

Combine the Flour and Creole seasoning in a wide, flat-bottomed bowl.

Rinse the Trout Fillets and pat dry. Dredge the Fish through the seasoned Flour and knock off excess. Place the Fish in a pan on waxed paper and set aside.

Melt the Butter in a saucepan over medium heat. When it begins to bubble, stir in ¼ cup of the leftover seasoned Flour and make a Roux, stirring constantly, until it’s medium brown.

When the right color is reached, add the Chicken stock and whisk until the Roux is dissolved into the stock. Add the Lemon Juice, Worcestershire Sauce, and Vinegar and bring to a simmer. Whisk now and then while cooking, until the sauce is thick enough to flow but not slosh. Reduce the heat to the lowest setting to keep the sauce warm while you prepare the Fish.

You can pan fry the Fish in butter if you like, but it’s more common in New Orleans to fry it in about an inch of 375 degree oil. 

Either way, cook till golden brown (about 2 minutes per side).

Nap with the sauce and serve with Lemon Wedges.

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