Side Pannel
Brook Trout Meuniere
Ingredients List
- 6 Brook trout
- Milk
- 1/3 c Flour
- 1/2 ts Salt
- Pepper
- Peanut oil
- 2/3 c Butter
- Lemon slices
- Chopped parsley
Directions
Clean the trout, remove the fins, but leave the head and tails on. Dip in
milk and drain well.
Mix flour, salt, and pepper. Roll fish in mixture.
Heat enough peanut oil in a skillet to cover the bottom to a depth of
about 1/4 inch. When hot, add trout and brown well on both sides. When
cooked, remove to a hot serving platter.
Pour off the fat from the skillet and wipe well with paper towels. Add the
butter and cook until it is hazelnut brown. Pour the butter over the trout.
Garnish with lemon and parsley.
The New York Times Menu Cook Book, by Criag Claiborne, Harper and Row, NY,
1966.
milk and drain well.
Mix flour, salt, and pepper. Roll fish in mixture.
Heat enough peanut oil in a skillet to cover the bottom to a depth of
about 1/4 inch. When hot, add trout and brown well on both sides. When
cooked, remove to a hot serving platter.
Pour off the fat from the skillet and wipe well with paper towels. Add the
butter and cook until it is hazelnut brown. Pour the butter over the trout.
Garnish with lemon and parsley.
The New York Times Menu Cook Book, by Criag Claiborne, Harper and Row, NY,
1966.
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